Effect of Various Processing Methods on the Physical Properties of Cooked Rice and on in vitro Starch Hydrolysis and Blood Glucose Response in Rats
Year: 2005
Type: article
Source: Starch - Stärke
Authors: Seog‐Won Lee, Jun‐Hyung Lee, Sung‐Hee Han, Jin‐Won Lee, Chul Rhee
Institutions: Yuhan University, Korea University
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: closed
Funder: Korea University
OpenAlex ID: W2097282012