Effect of amylose content of rice varieties on glycemic metabolism and biological responses in rats-Reference-Cited by-同舟云学术

Effect of amylose content of rice varieties on glycemic metabolism and biological responses in rats

Published:2007-01 Issue:4 Volume:105 Page:1474-1479
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Denardin Cristiane C.,Walter Melissa,da Silva Leila P.,Souto Gabriele D.,Fagundes Carlos A.A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Association of Official Analytical Chemists (1995) Official Methods of Analysis of the Association of Official Analytical Chemists (16th ed.). Washington: AOAC.

2. Association of Official Analytical Chemists (1998) Official Methods of Analysis of the AOAC International (16th ed. supplement). Washington: AOAC, 1018p.

3. Dietary fibre, non-starch polysaccharides and resistant starch – A review;Baghurst;Food Australia,1996

4. Effect of long-term consumption of amylose vs amylopectin starch on metabolic variables in human subjects;Behall;American Journal of Clinical Nutrition,1995

5. Effect of starch structure on glucose and insulin responses in adults;Behall;American Journal of Clinical Nutrition,1988

Cited by 28 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Assessment and comparison of cooking qualities and physio-chemical properties of seven rice varieties in terms of amylose content;Food Physics;2024-09

2. Genomics and molecular breeding of soft rice- a locally evolved japonica line with unique ready-to-eat trait;2024-02-13

3. The effect of isoamylase application in cassava root meal on broiler growth performance, feed retention time, and metabolite profile;BIO Web of Conferences;2023

4. Genotypic variability for grain quality attributes in restorer lines of hybrid rice;Genetika;2020

5. Physicochemical properties, digestibility and expected glycaemic index of high amylose rice differing in length‐width ratio in Sri Lanka;International Journal of Food Science & Technology;2019-07-11