Effect of Different Methods of Cooking on the Dietary Fibre Content of Wheat and Wheat Products and their Hypoglycemic Effect on NIDDM Patients
AbstractDiabetes mellitus today is recognised as an epidemic disease in most countries that are undergoing socioeconomic transitions. Controlled studies carried out in India as well as in many other countries have revealed that a high fibre intake offers protection against diabetes which is related to nutritionally induced metabolic over load.
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