Potential contributions of the methodology to the variability of glycaemic index of foods

doi:10.4239/wjd.v12.i2.108

Advanced Search

BPG is committed to discovery and dissemination of knowledge

Home / Archive / Volume 12, Issue 2

This Article

Academic Content and Language Evaluation of This Article

CrossCheck and Google Search of This Article

Academic Rules and Norms of This Article

Supplementary Materials of This Article

Citation of this article

Corresponding Author of This Article

Research Domain of This Article

Article-Type of This Article

Open-Access Policy of This Article

Times Cited Counts in Google of This Article

Number of Hits and Downloads for This Article

Total Article Views (4846)

All Articles published online

The chart showing PDF series, WORD series, HTML series, Figures (1-1) series, Tables (1-6) series.

Item

Count

PDF

359

WORD

154

HTML

3018

Figures (1-1)

252

Tables (1-6)

271

Sum=4054

Publishing Process of This Article

The chart showing Browse series, Download series.

Item

Count

Browse

244

Download

548

Sum=792

Feb 15, 2021 (publication date) through Jun 6, 2024

Times Cited of This Article

Times Cited (7)

Journal Information of This Article

Publication Name

World Journal of Diabetes

ISSN

1948-9358

Publisher of This Article

Baishideng Publishing Group Inc, 7041 Koll Center Parkway, Suite 160, Pleasanton, CA 94566, USA

Review

World J Diabetes. Feb 15, 2021; 12(2): 108-123
Published online Feb 15, 2021. doi: 10.4239/wjd.v12.i2.108

Table 4 Amount of carbohydrates delivered in test and reference foods

50 g	25 g	Other amount	Doesn’t specify
126	33	2	2

Citation: Flavel M, Jois M, Kitchen B. Potential contributions of the methodology to the variability of glycaemic index of foods. World J Diabetes 2021; 12(2): 108-123
URL: https://www.wjgnet.com/1948-9358/full/v12/i2/108.htm
DOI: https://dx.doi.org/10.4239/wjd.v12.i2.108