基于高脂低糖生酮饮食的2型糖尿病患者点心工艺制作探究
摘要
本文从控制2型糖尿病患者餐后血糖指标出发,围绕高脂低糖点心在烹饪原料选择、制作工艺、烹调方法等方面对患者脂代谢的影响,分析患者进入生酮最佳状态的点心制作方案,论证高脂生酮点心作为轻度2型糖尿病患者及血糖异常临界者进食方案的意义。
出处
《饮食科学》
2019年第2期87-87,共1页
Diet Science
基金
湖南省教育厅科学研究一般性项目(16C0105)研究成果
二级参考文献15
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