Tables index

From

Conceptualizing Healthy Food: How Consumer’s Values Influence the Perceived Healthiness of a Food Product

Javier Liñán, Pilar Arroyo, Lorena Carrete

Journal of Food and Nutrition Research. 2019, 7(9), 679-687 doi:10.12691/jfnr-7-9-10
  • Table 1. Incremental Area Under the Curve of Test Foods and Reference Food of Participants
  • Table 2. Classification of selected staples as a function of GI
  • Table 3. Glycemic Index of groundnut soup with beef and anchovies
  • Table 4. Glycemic index of test meals with and without accompaniments