Properties of Thai Cooked Rice and Noodles Differing in Glycemic Index in Noninsulin-Dependent Diabetics: Erratum
| Main Authors: | , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Springer
1989
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/167596 |
Similar Items: Properties of Thai Cooked Rice and Noodles Differing in Glycemic Index in Noninsulin-Dependent Diabetics: Erratum
- Extruded Rice Noodles: Starch Digestibility and Glycemic Response of Healthy and Diabetic Subjects with Different Habitual Diets
- Superior haplotypes towards development of low glycemic index rice with preferred grain and cooking quality
- Major Factors Affecting Cooked Milled Rice Hardness and Cooking Time
- Kinetic Studies on Cooking of Tropical Milled Rice
- Measuring hardness distribution of cooked rice by single-grain puncture
- Hardness of Cooked Milled Rice By Instrumental and Sensory Methods