Properties of Thai cooked rice and noodles differing in glycemic index in noninsulin-dependent diabetics
- 1 December 1989
- journal article
- conference paper
- Published by Springer Nature in Plant Foods for Human Nutrition
- Vol. 39 (4) , 369-374
- https://doi.org/10.1007/bf01092074
Abstract
Glycemic index responses of two cooked rices and six types of cooked noodles consumed by eight noninsulin-dependent diabetics correlated positively within vitro starch digestibility of food slurry and negatively with amylose content of the food. Glutinous (waxy) rice had the highest values, and mung bean noodles the lowest.This publication has 10 references indexed in Scilit:
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