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Nutritional and sensory profile of two Indian rice varieties with different degrees of polishing

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Pages 800-810 | Published online: 27 May 2011

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S. K. Sivakamasundari, S. Priyanga, J. A. Moses & C. Anandharamakrishnan. (2022) Impact of processing techniques on the glycemic index of rice. Critical Reviews in Food Science and Nutrition 62:12, pages 3323-3344.
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Bhupinder Kaur, Viren Ranawana & Jeyakumar Henry. (2016) The Glycemic Index of Rice and Rice Products: A Review, and Table of GI Values. Critical Reviews in Food Science and Nutrition 56:2, pages 215-236.
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Vasudevan Sudha, Donna Spiegelman, Biling Hong, Vasanti Malik, Clara Jones, NicoleM. Wedick, FrankB. Hu, Walter Willett, Mookambika Ramya Bai, Muthu Mariyammal Ponnalagu, Kokila Arumugam & Viswanathan Mohan. (2013) Consumer Acceptance and Preference Study (CAPS) on Brown and Undermilled Indian Rice Varieties in Chennai, India. Journal of the American College of Nutrition 32:1, pages 50-57.
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