Copyright
©The Author(s) 2021.
World J Diabetes. Feb 15, 2021; 12(2): 108-123
Published online Feb 15, 2021. doi: 10.4239/wjd.v12.i2.108
Published online Feb 15, 2021. doi: 10.4239/wjd.v12.i2.108
Bread | Glucose | Other |
40 | 127 | 5 |
- 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