Prevention of abrupt increases in postprandial blood glucose levels by rice bread made with the novel rice cultivar "konayukinomai"

Food Science and Technology Research

Volumn 22, Issue 6, 2016, Pages 793-799

  Noro, Wataru ^a   Akaishi, Ryuichiro ^a   Nakamura, Sumiko ^b   Ohtsubo, Kenichi ^b   Maeda, Hideo ^c   Yoshii, Yoichi ^a  

^a Mountainous Region Agricultural Technology Center   (Japan)

^b NIIGATA UNIVERSITY   (Japan)

^c NATIONAL AGRICULTURAL RESEARCH CENTER   (Japan)

Author keywords

Bread; Glycemic index; Long chain rice; Starch digestibility

Indexed keywords

BLOOD; CHAINS; GELATION; GLUCOSE; STARCH;

BLOOD GLUCOSE LEVEL; BREAD; GLYCEMIC INDEX; HEALTHY VOLUNTEERS; LIFESTYLE-RELATED DISEASE; LONG CHAINS; SLOWLY DIGESTIBLE STARCH; STARCH DIGESTIBILITIES;

FOOD PRODUCTS;

EID: 85007496734     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.22.793     Document Type: Article

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