Starches in Rice: Effects of Rice Variety and Processing/Cooking Methods on Their Glycemic Index
Rice is a fundamental food source for more than fifty percent of the world’s population, significantly contributing to human nutrition and food security. Like other cereal grains, rice is rich in starch, although it also contains protein, vitamins, and minerals. Regular consumption of white rice has...
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| Autors principals: | , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2025-06-01
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| Col·lecció: | Foods |
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| Accés en línia: | https://www.mdpi.com/2304-8158/14/12/2022 |
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