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Kavitha, P.
- Effect of Different Methods of Cooking on the Dietary Fibre Content of Wheat and Wheat Products and their Hypoglycemic Effect on NIDDM Patients
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1 Department of Food Service Management and Dietetics, Avinashilingam University, Coimbatore - 641 043, IN
1 Department of Food Service Management and Dietetics, Avinashilingam University, Coimbatore - 641 043, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 38, No 6 (2001), Pagination: 173-181Abstract
Diabetes mellitus today is recognised as an epidemic disease in most countries that are undergoing socioeconomic transitions. Controlled studies carried out in India as well as in many other countries have revealed that a high fibre intake offers protection against diabetes which is related to nutritionally induced metabolic over load.- Development and Evaluation of a Diet Kit with a Ready Reckoner on the Dietary Fibre Content of Selected Indian Recipes
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Authors
Affiliations
1 Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore - 641043, IN
1 Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore - 641043, IN