The glycaemic index of potatoes: the effect of variety, cooking method and maturity

NL Soh, J Brand-Miller - European journal of clinical nutrition, 1999 - nature.com
Objective: The aim of this study was to determine the impact of variety, cooking method and
maturity on the GI of potatoes, it was hypothesised that new potatoes may have a relatively …
被引用次数：138 相关文章

The glycaemic index of potatoes: the effect of variety, cooking method and maturity.

NL Soh, J Brand-Miller - 1999 - cabidigitallibrary.org
Ten healthy volunteers were recruited through advertising on the campus of the University of
Sydney, Australia. Equal (50 g) carbohydrate portions of 8 potato meals (3 varieties, 4 …

[引用][C] The glycaemic index of potatoes: the effect of variety, cooking method and maturity

NL SOH, J BRAND-MILLER - European journal of clinical …, 1999 - pascal-francis.inist.fr
The glycaemic index of potatoes : the effect of variety, cooking method and maturity CNRS Inist
Pascal-Francis CNRS Pascal and Francis Bibliographic Databases Simple search Advanced …
[PDF] researchgate.net

[PDF][PDF] The glycaemic index of potatoes: the effect of variety, cooking method and maturity

NL Soh, J Brand-Miller - European Journal of Clinical Nutrition, 1999 - researchgate.net
Objective: The aim of this study was to determine the impact of variety, cooking method and
maturity on the GI of potatoes, it was hypothesised that new potatoes may have a relatively …

[引用][C] The glycaemic index of potatoes: the effect of variety, cooking method and maturity

NL Soh, J Brand-Miller - European Journal of Clinical Nutrition (United …, 1999 - agris.fao.org
The glycaemic index of potatoes: the effect of variety, cooking method and maturity Food and
Agriculture Organization of the United Nations Discover About FAO News Multimedia Main …

The glycaemic index of potatoes: the effect of variety, cooking method and maturity.

NL Soh, J Brand-Miller - European Journal of Clinical Nutrition, 1999 - europepmc.org
The glycaemic index of potatoes: the effect of variety, cooking method and maturity. -
Abstract - Europe PMC Sign in | Create an account https://orcid.org Europe PMC Menu …

The glycaemic index of potatoes: the effect of variety, cooking method and maturity

NL Soh, J Brand-Miller - European journal of clinical …, 1999 - pubmed.ncbi.nlm.nih.gov
Objective The aim of this study was to determine the impact of variety, cooking method and
maturity on the GI of potatoes, it was hypothesised that new potatoes may have a relatively …

[引用][C] The glycaemic index of potatoes: the effect of variety, cooking method and maturity

NL SOH, J BRAND-MILLER - European journal of clinical …, 1999 - Nature Publishing Group