Get 20M+ Full-Text Papers For Less Than $1.50/day. Start a 14-Day Trial for You or Your Team.

Learn More →

Influence of parboiling and physico-chemical characteristics of rice on the glycaemic index in non-insulin-dependent diabetic subjects.

Influence of parboiling and physico-chemical characteristics of rice on the glycaemic index in... To study the influence of parboiling, amylose content and gelatinisation temperature of rice on the postprandial blood glucose and insulin responses in non-insulin-dependent diabetic (NIDDM) subjects. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png European journal of clinical nutrition Pubmed

Influence of parboiling and physico-chemical characteristics of rice on the glycaemic index in non-insulin-dependent diabetic subjects.

European journal of clinical nutrition , Volume 50 (1): 6 – Jun 7, 1996

Influence of parboiling and physico-chemical characteristics of rice on the glycaemic index in non-insulin-dependent diabetic subjects.


Abstract

To study the influence of parboiling, amylose content and gelatinisation temperature of rice on the postprandial blood glucose and insulin responses in non-insulin-dependent diabetic (NIDDM) subjects.

Loading next page...
 
/lp/pubmed/influence-of-parboiling-and-physico-chemical-characteristics-of-rice-KGm9n7WWa9

References

References for this paper are not available at this time. We will be adding them shortly, thank you for your patience.

ISSN
0954-3007
pmid
8617187

Abstract

To study the influence of parboiling, amylose content and gelatinisation temperature of rice on the postprandial blood glucose and insulin responses in non-insulin-dependent diabetic (NIDDM) subjects.

Journal

European journal of clinical nutritionPubmed

Published: Jun 7, 1996

There are no references for this article.