Nestor Kouakou Kouassi
Laboratory of Biochemical and Technology of Tropical Products, Faculty of Foods Sciences and Technologies, University of Abobo-Adjame, Abidjan, Cote d�Ivoire
Georges Gnomblesson Tiahou
Laboratory of Medical Biochemical, Faculty of Medical Sciences, University of Cocody, Abidjan, Cote d�Ivoire
Jacko Rhedoor Fete Abodo
Department of Endocrinology and Diabetology, University Hospital of Yopougon, Abidjan, Cote d�Ivoire
Massara Camara-Cisse
Laboratory of Medical Biochemical, Faculty of Medical Sciences, University of Cocody, Abidjan, Cote d�Ivoire
Georges N`Guessan Amani
Laboratory of Biochemical and Technology of Tropical Products, Faculty of Foods Sciences and Technologies, University of Abobo-Adjame, Abidjan, Cote d�Ivoire
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Nestor Kouakou Kouassi, Georges Gnomblesson Tiahou, Jacko Rhedoor Fete Abodo, Massara Camara-Cisse and Georges N`Guessan Amani, 2009. Influence of the Variety and Cooking Method on Glycemic Index of Yam. Pakistan Journal of Nutrition, 8: 993-999.
DOI: 10.3923/pjn.2009.993.999
URL: https://scialert.net/abstract/?doi=pjn.2009.993.999
DOI: 10.3923/pjn.2009.993.999
URL: https://scialert.net/abstract/?doi=pjn.2009.993.999