A study of postprandial blood glucose and glycemic index measurement after having different conditions of cooked white rice
博士 === 國立屏東科技大學 === 食品科學系所 === 105 === Rice, the foremost food crop, is a staple food for people around the world. Moreover, rice varieties, processing, cookeries and physicochemical properties presents various GI (Glycemic Index) values. Most rice varieties are classified as high-GI foods. Accordin...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2017
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| Online Access: | http://ndltd.ncl.edu.tw/handle/4n96ut |