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

European Journal of Clinical Nutrition

Volumn 50, Issue 1, 1996, Pages 22-27

  Larsen, H N ^a   Christensen, C ^b   Rasmussen, O W ^b   Tetens, I H ^a   Choudhury, N H ^c   Thilsted, S H ^a   Hermansen, K ^b  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b AARHUS UNIVERSITY HOSPITAL   (Denmark)

^c BANGLADESH RICE RESEARCH INSTITUTE   (Bangladesh)

Author keywords

Amylose; Blood glucose; Insulin; NIDDM; Parboiling; Rice

Indexed keywords

AMYLOSE; GELATIN; GLUCOSE; INSULIN;

ADULT; AGED; ARTICLE; BREAD; CARBOHYDRATE INTAKE; CLINICAL ARTICLE; CLINICAL TRIAL; COMPARATIVE STUDY; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; COOKING; CROSSOVER PROCEDURE; FEMALE; FOOD INTAKE; GLUCOSE BLOOD LEVEL; HUMAN; INSULIN RESPONSE; MALE; NON INSULIN DEPENDENT DIABETES MELLITUS; PHYSICAL CHEMISTRY; RANDOMIZED CONTROLLED TRIAL; RICE; TEMPERATURE; TEST MEAL;

AGED; AMYLOSE; BLOOD GLUCOSE; BREAD; COOKERY; DIABETES MELLITUS, TYPE 2; DIETARY CARBOHYDRATES; FEMALE; GELS; HEMOGLOBIN A, GLYCOSYLATED; HUMANS; INSULIN; MALE; MIDDLE AGED; ORYZA SATIVA; TEMPERATURE;

EID: 0030066867     PISSN: 09543007     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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