[Roasted chickpea flour decreases glycemic index and glycemic load of white bread]
IJEM-Iranian Journal of Endocrinology and Metabolism. 2017; 19 (1): 10-17
Dans Persan
| IMEMR
| ID: emr-189239
ABSTRACT
Introduction:
Postprandial blood glucose concentration is one of the factors related to chronic diseases. This study examines the postprandial glucose response to bread made of roasted chickpea flour and white wheat flour. The effect of the roasted chickpea flour on glycemic index, glycemic load, and glycemic profile of white bread was also investigated
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Indice:
Méditerranée orientale
Sujet Principal:
Glycémie
/
Pain
/
Période post-prandiale
/
Indice glycémique
/
Farine
/
Charge glycémique
Limites du sujet:
Femelle
/
Humains
/
Mâle
langue:
Persan
Texte intégral:
Iran. J. Endocrinol. Metab.
Année:
2017
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