Method of Food Preparation Influences Blood Glucose Response to a High-carbohydrate Meal

Caroline Hodges; Fay Archer; Mardiyyah Chowdhury; Bethany L. Evans; Disha J. Ghelani; Maria Mortoglou; Fergus M. Guppy

doi:10.20944/preprints201910.0119.v1

Method of Food Preparation Influences Blood Glucose Response to a High-carbohydrate Meal

Caroline Hodges
, Fay Archer
, Mardiyyah Chowdhury
, Bethany L. Evans
, Disha J. Ghelani
, Maria Mortoglou
, Fergus M. Guppy

Centre for Lifelong Health

Research output: Working paper › Preprint

Original language	English
DOIs	https://doi.org/10.20944/preprints201910.0119.v1
Publication status	Published - 10 Oct 2019

Bibliographical note

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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10.20944/preprints201910.0119.v1Licence: CC BY

Cite this

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AU - Guppy, Fergus M.

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