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Farklı Pişirme Yöntemlerinin Patateslerin Glisemik İndeks Değeri Üzerine Etkisi
(Sağlık Bilimleri Enstitüsü, 2015)
The purpose of this study was to determine the glycemic index values of different cooking methods applied potato foods. The study was conducted over aged between 19-35 years (24 ± 3.81), body mass index between the (18.0-24.99 ...