Full Text Available
Note: Clicking the button above will open the full text document at the original institutional repository in a new window.
Effects of rice-to-water ratio and cooking method on the starch digestibility and estimated glycemic index of low-amylose brown rice
Saved in:
| Published in: | Italian Journal of Food Science |
|---|---|
| Format: | Online Article RSS Article |
| Published: |
2026
|
| Subjects: | |
| Tags: |
No Tags, Be the first to tag this record!
|
| _version_ | 1868554011048673280 |
|---|---|
| collection | WordPress RSS FRELIP Feed Integration |
| container_title | Italian Journal of Food Science |
| description | |
| discipline_display | Food and Food Industries |
| discipline_facet | Food and Food Industries |
| format | Online Article RSS Article |
| genre | Journal Article |
| id | rss_article:93783 |
| institution | FRELIP |
| journal_source_facet | Italian Journal of Food Science |
| last_indexed | 2026-06-20T21:45:54.952Z |
| publishDate | 2026 |
| publishDateSort | 2026 |
| record_format | rss_article |
| spellingShingle | Effects of rice-to-water ratio and cooking method on the starch digestibility and estimated glycemic index of low-amylose brown rice Food and Food Industries General Food and Food Industries |
| sub_discipline_display | General |
| sub_discipline_facet | General |
| subject_display | Food and Food Industries General Food and Food Industries |
| subject_facet | Food and Food Industries General Food and Food Industries |
| title | Effects of rice-to-water ratio and cooking method on the starch digestibility and estimated glycemic index of low-amylose brown rice |
| title_alt | Efectos de la proporción arroz-agua y el método de cocción sobre la digestibilidad del almidón y el índice glucémico estimado del arroz integral de bajo contenido de amilosa Effets du rapport riz/eau et de la méthode de cuisson sur la digestibilité de l'amidon et l'indice glycémique estimé du riz brun à faible teneur en amylose Efeitos da proporção arroz-água e método de cozimento na digestibilidade do amido e índice glicêmico estimado de arroz integral de baixa amilose |
| title_auth | Effects of rice-to-water ratio and cooking method on the starch digestibility and estimated glycemic index of low-amylose brown rice |
| title_es_txt | Efectos de la proporción arroz-agua y el método de cocción sobre la digestibilidad del almidón y el índice glucémico estimado del arroz integral de bajo contenido de amilosa |
| title_fr_txt | Effets du rapport riz/eau et de la méthode de cuisson sur la digestibilité de l'amidon et l'indice glycémique estimé du riz brun à faible teneur en amylose |
| title_full | Effects of rice-to-water ratio and cooking method on the starch digestibility and estimated glycemic index of low-amylose brown rice |
| title_fullStr | Effects of rice-to-water ratio and cooking method on the starch digestibility and estimated glycemic index of low-amylose brown rice |
| title_full_unstemmed | Effects of rice-to-water ratio and cooking method on the starch digestibility and estimated glycemic index of low-amylose brown rice |
| title_pt_txt | Efeitos da proporção arroz-água e método de cozimento na digestibilidade do amido e índice glicêmico estimado de arroz integral de baixa amilose |
| title_short | Effects of rice-to-water ratio and cooking method on the starch digestibility and estimated glycemic index of low-amylose brown rice |
| title_sort | effects of rice-to-water ratio and cooking method on the starch digestibility and estimated glycemic index of low-amylose brown rice |
| topic | Food and Food Industries General Food and Food Industries |
| url | https://www.itjfs.com/index.php/ijfs/article/view/3366 |