ISO 26642:2010 specifies a method for the determination of the glycaemic index (GI) of carbohydrates in foods.
ISO 26642:2010 defines the GI, outlines qualifying factors, and specifies requirements for its application.
ISO 26642:2010 recommends criteria for classification of foods into low, medium and high GI.
Status: PublishedPublication date: 2010-10
Edition: 1Number of pages: 18
Technical Committee: ISO/TC 34 Food products
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