The glycaemic index of potatoes : the effect of variety, cooking method and maturity
- Author
- SOH, N. L1 ; BRAND-MILLER, J1
[1] Human Nutrition Unit, Department of Biochemistry, the University of Sydney, NSW, 2006, Australia - Source
European journal of clinical nutrition. 1999, Vol 53, Num 4, pp 249-254 ; ref : 29 ref
- ISSN
- 0954-3007
- Scientific domain
- Nutrition, obesity, metabolic disorders
- Publisher
- Nature Publishing, Basingstoke
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Aliment Bilan calorique Cuisson Glucide Glycémie Homme Nutrition Pomme de terre Valeur nutritive
- Keyword (en)
- Food Caloric balance Cooking Carbohydrate Glycemia Human Nutrition Potato Nutritive value
- Keyword (es)
- Alimento Balance calórico Cocción Glúcido Glucemia Hombre Nutrición Patata Valor nutritivo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A16 Vertebrates: anatomy and physiology, studies on body, several organs or systems / 002A16E Feeding. Feeding behavior
- Discipline
- Vertebrates : anatomy and physiology, studies on body, several organs or systems
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 1733574
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1038/sj.ejcn.1600713 
https://dx.doi.org/10.1038/sj.ejcn.1600713
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