(2026). Effects of rice-to-water ratio and cooking method on the starch digestibility and estimated glycemic index of low-amylose brown rice. Italian Journal of Food Science.
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Chicago Style (17th ed.) Citation
"Effects of Rice-to-water Ratio and Cooking Method on the Starch Digestibility and Estimated Glycemic Index of Low-amylose Brown Rice."
Italian Journal of Food Science 2026.
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MLA (9th ed.) Citation
"Effects of Rice-to-water Ratio and Cooking Method on the Starch Digestibility and Estimated Glycemic Index of Low-amylose Brown Rice."
Italian Journal of Food Science, 2026.
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Warning: These citations may not always be 100% accurate.