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Plant Foods Hum Nutr. 1989 Dec;39(4):369-74.

Properties of Thai cooked rice and noodles differing in glycemic index in noninsulin-dependent diabetics.

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Cereal Chemistry Department, International Rice Research Institute, Laguna, Philippines.

Erratum in

  • Plant Foods Hum Nutr 1990 Jul;40(3):231-2.


Glycemic index responses of two cooked rices and six types of cooked noodles consumed by eight noninsulin-dependent diabetics correlated positively with in vitro starch digestibility of food slurry and negatively with amylose content of the food. Glutinous (waxy) rice had the highest values, and mung bean noodles the lowest.

[Indexed for MEDLINE]

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