Lebih Lama Direbus, Lebih Tinggi GI: Kesan Masa Memasak Pada Empat Jenis Beras
Pengenalan Nama kajian: The Influence of Rice Types and Boiling Time on Glycemic Index: An In Vivo Evaluation Using the
Category: Beras Putih dan Varieti Padi
Beras Jasmine Lawan Basmati: GI 91 Berbanding 59 Bagi Cina, Melayu dan India
Pengenalan Nama kajian: Glycaemic and insulin responses, glycaemic index and insulinaemic index values of rice between three Asian ethnic groups
Kanji Rintang Dalam Nasi: Varieti dan Cara Memasak Penting, Tetapi Kesannya Kecil
Pengenalan Nama kajian: Effect of variety and cooking method on resistant starch content of white rice and subsequent postprandial glucose
Beras Wangi dan Beras Putih Hancur 5%: Amilosa Rendah, GI Tinggi
Pengenalan Nama kajian: Relationship between Amylose Content and Glycemic Index of Commonly Consumed White Rice Objektif: Menganalisis kandungan amilosa dua
Mutan Padi MR219: Dua Titisan Baharu Beri Bacaan Glukosa Lebih Rendah
Pengenalan Nama kajian: Physicochemical characteristics and nutritional compositions of MR219 mutant rice and their effects on glycaemic responses in BALB/c