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

Abstract

Evaluation of the acceptability of low glycaemic index preparations, formulated by replicating traditional Chilean culinary preparations with a high glycaemic index Evaluación de la aceptabilidad de preparaciones de bajo índice glucémico, formuladas como réplicas de preparaciones típicas chilenas de alto índice glucémico