Correlation of legumes’ glycemic index with its digestibility: A review / Nurul Diyanah Mohd Tahar and Nur Rabiatul Adawiah Mohammad Noor
Legumes are a carbohydrate-containing food that has become a staple food for some individuals due to their ability to give people extended satiety. This is due to the slow digestion of foods for glucose utilization, implying a low glycemic index (GI). However, a sedentary lifestyle might prefer to c...
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| Main Authors: | , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
2021
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| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/57374/1/57374.pdf https://ir.uitm.edu.my/id/eprint/57374/ |
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