Low glycemic rice product
The effect of pre-cooking rice processing on human GI was investigated. Varieties were subjected to different processing, eaten and test subjects’ blood glucose levels monitored for 2 hours. Across varieties, rice that had been parboiled as paddy then polished had the lowest GI (< 27) and is best fo...
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| Formato: | Informe técnico |
| Lenguaje: | Inglés |
| Publicado: |
2021
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/122483 |
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