Rice variety and processing: contribution to glycaemic response

Nisanka, U.S.Ekanayake, S.2019-02-212019-02-212016-09The Ceylon Medical Journal, 61(4):p.159-162https://dl.nsf.gov.lk/handle/1/24403RiceParboilingDigestible carbohydrateRaw riceGlycaemic indexRice variety and processing: contribution to glycaemic responseArticle