| dc.contributor.author | CGIAR Research Program on Rice | en_US |
| dc.date.accessioned | 2022-10-06T13:59:19Z | en_US |
| dc.date.available | 2022-10-06T13:59:19Z | en_US |
| dc.identifier.uri | https://hdl.handle.net/10568/122483 | en_US |
| dc.title | Low glycemic rice product | en_US |
| dcterms.abstract | The effect of pre-cooking rice processing on human GI was investigated. Varieties were subjected to different processing, eaten and test subjects’ blood glucose levels monitored for 2 hours. Across varieties, rice that had been parboiled as paddy then polished had the lowest GI (< 27) and is best for diabetics. | en_US |
| dcterms.accessRights | Open Access | en_US |
| dcterms.bibliographicCitation | CGIAR Research Program on Rice. 2021. Low glycemic rice product. Reported in Rice Annual Report 2021. Innovations. | en_US |
| dcterms.isPartOf | CRP Innovation | en_US |
| dcterms.issued | 2021-12-31 | en_US |
| dcterms.language | en | en_US |
| dcterms.license | Other | en_US |
| dcterms.subject | rice | en_US |
| dcterms.subject | varieties | en_US |
| dcterms.subject | development | en_US |
| dcterms.subject | rural development | en_US |
| dcterms.subject | processing | en_US |
| dcterms.subject | blood | en_US |
| dcterms.subject | systems | en_US |
| dcterms.subject | cooking | en_US |
| dcterms.subject | agrifood systems | en_US |
| dcterms.subject | glucose | en_US |
| dcterms.subject | paddy | en_US |
| dcterms.subject | levels | en_US |
| dcterms.type | Report | en_US |
| cg.contributor.crp | Rice | en_US |
| cg.number | IN-842 | en_US |
