Glycemic index of starch-based foods commonly consumed in Terengganu, Malaysia

• Main Authors: Nur Ain Fatinah Abu Bakar, Ainaa Almardhiyah Abd Rashid, Mohd Fatahudin Ishak, Abbe Maleyki Mhd Jalil
• Format: Article
• Language: English
• Published: Penerbit Universiti Kebangsaan Malaysia 2019
• Online Access: http://journalarticle.ukm.my/14721/1/48_04_17.pdf; http://journalarticle.ukm.my/14721/; http://www.mabjournal.com/index.php?option=com_content&view=article&id=946&catid=59:current-view&Itemid=56
• Institution: Universiti Kebangsaan Malaysia

This study was aimed to determine the GI of nine starch-based foods commonly consumed in Terengganu, Malaysia as follows: noodles (fried yellow mi, fried mihun, fried kuay teow), local kuih (akok, apam ayu, mek comel), and local fish snacks (boiled keropok lekor, fried keropok lekor, fried keropok...