Laboratory of Food Biochemistry and Tropical Products Technology, Nutrition and Food Safety Section, Department of Food Science and Technology, Nangui Abrogoua University, Abidjan, C?te d’Ivoire;Laboratory of Food Biochemistry and Tropical Products Technology, Biochemistry Section, Department of Food Science and Technology, Nangui Abrogoua University, Abidjan, C?te d’Ivoire;Laboratory of Nutrition and Food Safety, Department of Food Science and Technology, Nangui Abrogoua University, Abidjan, C?te d’Ivoire;
Laboratory of Food Biochemistry and Tropical Products Technology, Nutrition and Food Safety Section, Department of Food Science and Technology, Nangui Abrogoua University, Abidjan, C?te d’Ivoire
Laboratory of Food Biochemistry and Tropical Products Technology, Nutrition and Food Safety Section, Department of Food Science and Technology, Nangui Abrogoua University, Abidjan, C?te d’Ivoire
Laboratory of Food Biochemistry and Tropical Products Technology, Nutrition and Food Safety Section, Department of Food Science and Technology, Nangui Abrogoua University, Abidjan, C?te d’Ivoire
Laboratory of Medical Biochemical, Faculty of Medical Sciences, Felix Houphou?t-Boigny University, Abidjan, C?te d’Ivoire
Endocrinology and Metabolic Diseases Department, Centre Hospitalier Universitaire (CHU) de Yopougon, Abidjan, C?te d’Ivoire.
Laboratory of Food Biochemistry and Tropical Products Technology, Biochemistry Section, Department of Food Science and Technology, Nangui Abrogoua University, Abidjan, C?te d’Ivoire
Copyright © 2014 Camille Adam Kouamé, Nestor Kouakou Kouassi, Aïssatou Coulibaly, Denis Yao N’dri, Georges Gnomblesson Tiahou, Lokrou Adrien, Georges N’guessan Amani et al. 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.
How to Cite this Article
C. Kouamé, N. Kouassi, A. Coulibaly, D. N’dri, G. Tiahou, L. Adrien and G. Amani, "Glycemic Index and Glycemic Load of Selected Staples Based on Rice, Yam and Cassava Commonly Consumed in Côte d’Ivoire,"
Food and Nutrition Sciences, Vol. 5 No. 4, 2014, pp. 308-315. doi:
10.4236/fns.2014.54037.