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Chain Length and Degree of Saturation of Cooking Fats Alter Inherent Glycemic Potential (Igp) of Dietary Carbohydrates

Number of pages: 30 Posted: 16 Nov 2022

Debarati Mondal, Swapnil S. Thakare, Haritha Bollinedi, Shilpi Aggarwal, Debarup Das, Bejoy Thomas, Sumer Pal Singh, C. Tara Satyavathi, Raman M. Sundaram, Archana Singh, Archana Sachdev, Shelly Praveen and Veda Krishnan

Indian Agricultural Research Institute, Indian Agricultural Research Institute, Indian Agricultural Research Institute (IARI), Indian Agricultural Research Institute, Indian Agricultural Research Institute, University of Kerala, Indian Agricultural Research Institute, Agriculture University, Indian Agricultural Research Institute, Indian Agricultural Research Institute, Indian Agricultural Research Institute, Indian Agricultural Research Institute and Indian Agricultural Research Institute

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Bejoy Thomas

University of Kerala

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Scholarly Papers (1)

Chain Length and Degree of Saturation of Cooking Fats Alter Inherent Glycemic Potential (Igp) of Dietary Carbohydrates

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