Effect of cooking on glycemic index, antioxidant activities, α-amylase, and α-glucosidase inhibitory properties of two rice varieties
Author:
Affiliation:
1. Functional Foods and Nutraceutical Research Unit; Department of Biochemistry; Federal University of Technology; Akure Nigeria
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/fsn3.806/fullpdf
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