A perspective on the benefits of consumption of parboiled rice over brown rice for glycaemic control

被引：0

作者：

Subhrajit Bhar

Tungadri Bose

Anirban Dutta

Sharmila S. Mande

机构：

[1] Tata Consultancy Services Ltd,TCS Research

来源：

European Journal of Nutrition | 2022年 / 61卷

关键词：

Parboiled rice; Nutrition; Glycaemic control; Dietary calcium; Phytic acid; Selenium; Vitamin B6;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

引用

页码：615 / 624

页数：9

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