Evaluation of the acceptability of low glycaemic index preparations, formulated by replicating traditional Chilean culinary preparations with a high glycaemic index

Autor: Paola Vera Fontecha, Marcela Alviña Walker, Claudia Vega, Kathleen Priken Figueroa, Elizabeth Venegas, Daniela Pincheira Ruiz

Publikováno v: Nutrición Hospitalaria v.37 n.5 2020
SciELO España. Revistas Científicas Españolas de Ciencias de la Salud
Universidad Politécnica de Madrid
SciELO España: Revistas Científicas Españolas de Ciencias de la Salud
Instituto de Salud Carlos III (ISCIII)

The aim of this study was to determine the acceptability of low glycaemic index (GI) preparations, equivalent to the traditional high GI ones in Chile, elaborated with minimal changes in the ingredients and culinary techniques that significantly dimi

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http://scielo.isciii.es/scielo.php?script=sci_arttext&pid=S0212-16112020000700016