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International Journal of Food Sciences and Nutrition Volume 64, 2013 - Issue 1
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Food composition and analysis

The effect of apparent amylose content and dietary fibre on the glycemic response of different varieties of cooked milled and brown rice

Trinidad P. TrinidadDepartment of Science and Technology, Food and Nutrition Research Institute (FNRI), Gen. Santos Ave., Bicutan, Taguig City, Metro Manila 1631, PhilippinesCorrespondence[email protected]
,
Aida C. MallillinDepartment of Science and Technology, Food and Nutrition Research Institute (FNRI), Gen. Santos Ave., Bicutan, Taguig City, Metro Manila 1631, Philippines
,
Rosario R. EncaboDepartment of Science and Technology, Food and Nutrition Research Institute (FNRI), Gen. Santos Ave., Bicutan, Taguig City, Metro Manila 1631, Philippines
,
Rosario S. SagumDepartment of Science and Technology, Food and Nutrition Research Institute (FNRI), Gen. Santos Ave., Bicutan, Taguig City, Metro Manila 1631, Philippines
,
Angelina DR FelixInstitute of Human Nutrition and Food, College of Human Ecology, University of the Philippines Los Baños (UPLB), College, Los Baños, Laguna 4031, Philippines
&
Bienvenido O. JulianoPhilippine Rice Research Institute (PhilRice) Los Baños, College, Los Baños, Laguna 4031, Philippines
Pages 89-93 | Received 16 May 2012, Accepted 20 May 2012, Published online: 04 Jul 2012

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