The glycaemic index of muffins baked with extruded dried bean flour compared to muffins baked with whole wheat flour / Jacqueline Gouws
Emphasis on using the glycaemic index (GI) in addition to carbohydrate exchange lists has led to a greater variety of foods from which to choose for the diabetic population. Breakfast is regarded as the most important meal of the day and the glycaemic response to lunch can be improved by decreasing...
| Main Author: | |
|---|---|
| Published: |
North-West University
2009
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/10394/347 |