Effect of Garlic and Turmeric Powders on In Vitro Digestibility of the Cooked Rice

• 主要な著者: Ho, Ai Ling, Wong, Chen Er, Siew, Chee Kiong
• フォーマット: 論文
• 言語: English; English
• 出版事項: UniSE Press 2021
• 主題: TX341-641 Nutrition. Foods and food supply
• 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

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...