Effects of Parboiling and Physico-Chemical Characteristics of Rice on the Glycemic and Insulinemic Indices in Type 2 Diabetic Subjects
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منابع مشابه
Effects of Parboiling and Physico-chemical Characteristics of Rice on the Glycemic and Insulinemic Indices in Type 2 Diabetic Subjects
Background and Purposes: To observe the influence of parboiling, amylose content and gelatinization temperature of rice on plasma glucose and insulin responses in type 2 diabetic subjects because diabetic subjects are especially prescribed usage of starchy foods with low glycemic responses. Methods: Seventeen type 2 diabetic subjects ingested five test meals of 50g available carbohydrate as whi...
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ژورنال
عنوان ژورنال: Ibrahim Medical College Journal
سال: 1970
ISSN: 1999-9704,1999-9690
DOI: 10.3329/imcj.v2i1.2925