Interaction Between the Effects of Preparation Method and Variety on the Glycemic Index of Novel Potato Varieties
As part of a project to see whether potatoes with a low glycemic-index (GI) could be developed through plant breeding, the GI values of 4 new potato varieties differing in starch structure was determined in 3 studies over 2 years in human subjects. Since cooking and cooling affects starch structure...
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| Language: | en_ca |
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2010
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| Online Access: | http://hdl.handle.net/1807/25731 |