Influence of different processing methods on the glycemic index of potato (Nicola)

By R. Tahvonen, R. Hietanen, J. Sihvonen, E. Salminen. 2006

52 citations recorded by the source corpus.

Subfields: Nutrition and Dietetics, Public Health, Environmental and Occupational Health

View Paper: https://www.semanticscholar.org/paper/764d17fb0e45d029f459042df04a36280fd5aa86

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In Nutrition and Dietetics

1. Juming Tang

Citations in the corpus

• Impact of food processing on the glycemic index (GI) of potato products (2014, background): “Tahvonen et al. (2006) reported a significantly smaller GI in cold potatoes than the GI of hot-steamed boiled potatoes.”