The effect of low glycemic index bread eaten with
different dillings on blood glucose response in
healthy individuals

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The effect of low glycemic index bread eaten with different dillings on blood glucose response in healthy individuals

White and whole meal breads have been classified as high glycemic index (GI) foods which in turn produce the greatest rise in blood glucose. One of the commercial bread products in Malaysia known as Brown breads (BB) has been recently marketed as a healthy choice for diabetics due to its low GI...

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Bibliographic Details
Main Authors:	Barakatun Nisak Mohd Yusof, Ruzita Abd. Talib, Norimah A. Karim, Nor Azmi Kamarudin, Fatimah Arshad
Format:	Article
Language:	English
Published:	Penerbit UKM 2008
Online Access:	http://journalarticle.ukm.my/1396/ http://journalarticle.ukm.my/1396/1/Barakatun%20Nisak%20Mohd%20Yusof%20et%20al..pdf

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