Novel phenotyping method to assess the glycemic index (GI) of cooked rice samples

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cg.contributor.crpRice
cg.numberIN-2014
dc.contributor.authorCGIAR Research Program on Rice
dc.date.accessioned2022-10-06T13:56:21Zen
dc.date.available2022-10-06T13:56:21Zen
dc.identifier.urihttps://hdl.handle.net/10568/122326
dc.titleNovel phenotyping method to assess the glycemic index (GI) of cooked rice samplesen
dcterms.abstractThe superior haplotype defined for lowering GI were scanned in 94 breeding lines and identified two low to intermediate GI breeding lines (IRRI 162 and IRRI 163) and confirmed its in vivo GI values were in the range of 57 and 64, respectively.en
dcterms.accessRightsOpen Access
dcterms.bibliographicCitationCGIAR Research Program on Rice. 2020. Novel phenotyping method to assess the glycemic index (GI) of cooked rice samples. Reported in Rice Annual Report 2020. Innovations.en
dcterms.isPartOfCRP Innovationen
dcterms.issued2020-12-31
dcterms.languageen
dcterms.licenseOther
dcterms.subjectriceen
dcterms.subjectbreedingen
dcterms.subjectdevelopmenten
dcterms.subjectrural developmenten
dcterms.subjectsystemsen
dcterms.subjectagrifood systemsen
dcterms.subjectbreeding linesen
dcterms.subjecthaplotypesen
dcterms.subjectsamplesen
dcterms.subjecthaplotypeen
dcterms.typeReport

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