Effect of Cold Storage and Reheating of Parboiled Rice on Postprandial Glycaemic Response, Satiety, Palatability and Chewed Particle Size Distribution

Background: Globally, hot cooked refined rice is consumed in large quantities and is a major contributor to dietary glycaemic load. This study aimed to compare the glycaemic potency of hot- and cold-stored parboiled rice to widely available medium-grain white rice. Method: Twenty-eight healthy volun...

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Detaylı Bibliyografya
Yayımlandı:Nutrients
Asıl Yazarlar: Lu, Louise Weiwei, Venn, Bernard, Lu, Jun, Monro, John, Rush, Elaine
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: MDPI 2017
Konular:
Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC5452205/
https://ncbi.nlm.nih.gov/pubmed/28489031
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nu9050475
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