An exploration into the proportion of carbohydrate used in the calculation of diet glycaemic index (GI) for which GI values are published or estimated.

E Philippou; JE Milton; AE Brynes; GS Frost

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An exploration into the proportion of carbohydrate used in the calculation of diet glycaemic index (GI) for which GI values are published or estimated.

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An exploration into the proportion of carbohydrate used in the calculation of diet glycaemic index (GI) for which GI values are published or estimated.

E Philippou, JE Milton, AE Brynes and GS Frost

PROCEEDINGS OF THE NUTRITION SOCIETY, Vol.65, pp.59A-59A

01/01/2006

Abstract

Science & Technology

Life Sciences & Biomedicine

Nutrition & Dietetics

NUTRITION & DIETETICS

GLUCOSE

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Title: An exploration into the proportion of carbohydrate used in the calculation of diet glycaemic index (GI) for which GI values are published or estimated.
Creators: E Philippou
JE Milton
AE Brynes
GS Frost
Publication Details: PROCEEDINGS OF THE NUTRITION SOCIETY, Vol.65, pp.59A-59A
Publisher: CAMBRIDGE UNIV PRESS
Date published: 01/01/2006
Date submitted: 17/05/2017
Identifiers: 99512016802346
Academic Unit: University of Surrey
Language: English
Resource Type: Journal article

An exploration into the proportion of carbohydrate used in the calculation of diet glycaemic index (GI) for which GI values are published or estimated.

Abstract

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Metrics

Details

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