Effect of Garlic and Turmeric Powders on In Vitro Digestibility of the Cooked Rice
Consumers nowadays are interested in foods with low glycemic index (GI) and high indigestible carbohydrate content. In Asia, white rice is the staple food and is generally considered as a readily digestible and high GI food. Occasionally, white rice is cooked by mixing with other ingredients such as...
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フォーマット: | 論文 |
言語: | English English |
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UniSE Press
2021
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オンライン・アクセス: | https://eprints.ums.edu.my/id/eprint/32005/1/Effect%20of%20Garlic%20and%20Turmeric%20Powders%20on%20In%20Vitro%20Digestibility%20of%20the%20Cooked%20Rice_ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/32005/2/Effect%20of%20Garlic%20and%20Turmeric%20Powders%20on%20In%20Vitro%20Digestibility%20of%20the%20Cooked%20Rice.pdf https://eprints.ums.edu.my/id/eprint/32005/ http://tost.unise.org/pdfs/vol8/no3-2/ToST-CoFA2020-164-171-OA.pdf |
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https://eprints.ums.edu.my/id/eprint/32005/1/Effect%20of%20Garlic%20and%20Turmeric%20Powders%20on%20In%20Vitro%20Digestibility%20of%20the%20Cooked%20Rice_ABSTRACT.pdfhttps://eprints.ums.edu.my/id/eprint/32005/2/Effect%20of%20Garlic%20and%20Turmeric%20Powders%20on%20In%20Vitro%20Digestibility%20of%20the%20Cooked%20Rice.pdf
https://eprints.ums.edu.my/id/eprint/32005/
http://tost.unise.org/pdfs/vol8/no3-2/ToST-CoFA2020-164-171-OA.pdf