Larsen, H N <br/><br/>
Glycaemic index of parboiled rice depends on the severity of processing: study in type 2 diabetic subjects.  [electronic resource] 

 -  European journal of clinical nutrition  May 2000 
 - 380-5 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0954-3007 
<br/><br/><label>Standard No.: </label>10.1038/sj.ejcn.1600969  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Aged<br/>Blood Glucose--metabolism<br/>Calorimetry, Differential Scanning<br/>Diabetes Mellitus, Type 2--blood<br/>Diet<br/>Female<br/>Food Handling<br/>Hot Temperature<br/>Humans<br/>Insulin--blood<br/>Kinetics<br/>Male<br/>Middle Aged<br/>Oryza--chemistry<br/>Starch--analysis<br/>Thermodynamics