Samarasinghe, C.H.; Jayasinghe, M.A.; Senadheera, S.P.A.S.; Gunathilaka, M.G.R.S.S.; Wijesekara, I.; Ranaweera, K.K.D.S.
(University of Sri Jayewardenepura 2018, 2018-11)
The glycaemic index (GI) is a measure of the food’s power to raise blood glucose (β-glucose)
concentration after a meal. Low-GI carbohydrates lower the risk of adverse health outcomes,
including type II diabetes mellitus ...