ГЛІКЕМІЧНИЙ ІНДЕКС ЯК МІРИЛО ЯКОСТІ КОНДИТЕРСЬКИХ ВИРОБІВ У ХХІ СТОЛІТТІ
DOI:
https://doi.org/10.30890/2709-2313.2024-32-00-022Ключові слова:
Glycemic index, confectionery products, metabolic health, low-GI foods, alternative sweeteners, dietary fibers, whole grains, public health, product innovation, healthy eating, food industry, type 2 diabetes, obesityАнотація
The glycemic index (GI) has emerged as a vital quality criterion for confectionery products in the 21st century, as the rising prevalence of diabetes and obesity has driven consumers to seek healthier alternatives. Traditional confectionery products, whicMetrics
Посилання
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