Determination of Glycemic Index and Glycemic Load of Indigenous Cereal Products of Pakistan
The study concludes that majority of cereal based traditional foods/recipes have medium to high GI and GL.
Authors
- Muniba Khaliq (ORCID: https://orcid.org/0000-0003-2518-5278)
- Ayesha Amjad (ORCID: https://orcid.org/0000-0002-3264-0112)
- Muhammad Afzaal (ORCID: https://orcid.org/0000-0001-9047-9075)
- Muhammad Nawaz (ORCID: https://orcid.org/0000-0001-6205-7350)
- Rajashree Panigrahi (ORCID: https://orcid.org/0009-0009-8606-3961)
- Faiyaz Ahmed (ORCID: https://orcid.org/0000-0002-7243-791X)
- Sanaullah Iqbal (ORCID: https://orcid.org/0000-0001-8455-8885)
- Naveed Akbar (ORCID: https://orcid.org/0000-0002-0547-6134)
- Fakhar Islam (ORCID: https://orcid.org/0000-0001-6935-5924)
- Farhan Saeed (ORCID: https://orcid.org/0000-0001-5340-4015)
- Amara Rasheed (ORCID: https://orcid.org/0000-0002-2268-6117)
- Amina Chughtai
- Gaurav Sanghvi
Institutions
- Qassim University (SA)
- Siksha O Anusandhan University (IN)
- Government College University, Faisalabad (PK)
- Marwadi University (IN)
- Czech Academy of Sciences, Institute of Microbiology (CZ)
- Nur International University (PK)
- University of Veterinary and Animal Sciences (PK)
Publication Details
- Journal
- Journal of the American Nutrition Association
- Published
- 2025-06-30
- DOI
- https://doi.org/10.1080/27697061.2025.2523600
- Citations
- 1
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 1.12