Retrogradation—Digestibility Relationship of Selected Glutinous and Non-Glutinous Fresh and Stale Cooked Rice
Author:
Affiliation:
1. School of Agriculture and Food Sciences, The University of Queensland, St Lucia, Australia
2. Department of Food Technology, An Giang University, Long Xuyen City, Vietnam
Funder
National Government of the Republic of Ecuador: Secretariat of Higher Education, Science, Technology and Innovation (SENESCYT)
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1168838
Reference47 articles.
1. Glycaemic glucose equivalent: combining carbohydrate content, quantity and glycaemic index of foods for precision in glycaemia management
2. International table of glycemic index and glycemic load values: 2002
3. Glycemic index in chronic disease: a review
4. Champagne, E.T. Rice: Chemistry and Technology; American Association of Cereal Chemists: St. Paul, MN, 2004.
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