Potential contributions of the methodology to the variability of glycaemic index of foods

doi:10.4239/wjd.v12.i2.108

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Feb 15, 2021 (publication date) through Nov 29, 2024

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World Journal of Diabetes

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1948-9358

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Baishideng Publishing Group Inc, 7041 Koll Center Parkway, Suite 160, Pleasanton, CA 94566, USA

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World J Diabetes. Feb 15, 2021; 12(2): 108-123
Published online Feb 15, 2021. doi: 10.4239/wjd.v12.i2.108

Table 4 Amount of carbohydrates delivered in test and reference foods

50 g	25 g	Other amount	Doesn’t specify
126	33	2	2

Citation: Flavel M, Jois M, Kitchen B. Potential contributions of the methodology to the variability of glycaemic index of foods. World J Diabetes 2021; 12(2): 108-123
URL: https://www.wjgnet.com/1948-9358/full/v12/i2/108.htm
DOI: https://dx.doi.org/10.4239/wjd.v12.i2.108