Abstract
The glycemic index (GI) was proposed in the 80s to assess the effect of various products on blood sugar, provided that they contain the same carbohydrate content.
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Published version (
Free)
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
