Validation of in vitro glycaemic index (eGI) and glycaemic load (eGL) based on selected baked products, beverages, and canned foods
- DOI
- 10.1016/j.focha.2023.100502
- Published
- 12
- Container
- Food Chemistry Advances
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1016/j.focha.2023.100502,
title = {Validation of in vitro glycaemic index (eGI) and glycaemic load (eGL) based on selected baked products, beverages, and canned foods},
author = {Nur Khuraishah Sulung and Nur ‘Aqilah Salehah Mohd Aziss and Nur Farhana Kutbi and Anisa Amirah Ahadaali and Nur Amira Zairi and Ilya Iryani Mahmod and Azliana Abu Bakar Sajak and Sharmin Sultana and Azrina Azlan},
year = {2023},
journal = {Food Chemistry Advances},
doi = {10.1016/j.focha.2023.100502},
url = {https://doi.org/10.1016/j.focha.2023.100502}
}RIS
TY - JOUR TI - Validation of in vitro glycaemic index (eGI) and glycaemic load (eGL) based on selected baked products, beverages, and canned foods AU - Nur Khuraishah Sulung AU - Nur ‘Aqilah Salehah Mohd Aziss AU - Nur Farhana Kutbi AU - Anisa Amirah Ahadaali AU - Nur Amira Zairi AU - Ilya Iryani Mahmod AU - Azliana Abu Bakar Sajak AU - Sharmin Sultana AU - Azrina Azlan PY - 2023 JO - Food Chemistry Advances DO - 10.1016/j.focha.2023.100502 UR - https://doi.org/10.1016/j.focha.2023.100502 ER -
APA
Sulung, N. K., Aziss, N. ‘. S. M., Kutbi, N. F., Ahadaali, A. A., Zairi, N. A., Mahmod, I. I., Sajak, A. A. B., Sultana, S., & Azlan, A. (2023). Validation of in vitro glycaemic index (eGI) and glycaemic load (eGL) based on selected baked products, beverages, and canned foods. Food Chemistry Advances. https://doi.org/10.1016/j.focha.2023.100502
Source records
- doaj · retrieved 2026-09-27T14:34:32.570Z