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

@article{Juliano1989PropertiesOT,
  title={Properties of Thai cooked rice and noodles differing in glycemic index in noninsulin-dependent diabetics},
  author={Bienvenido O. Juliano and Consuelo M. Perez and Surat Komindr and S Banphotkasem},
  journal={Plant Foods for Human Nutrition},
  year={1989},
  volume={39},
  pages={369-374}
}
Glycemic index responses of two cooked rices and six types of cooked noodles consumed by eight noninsulin-dependent diabetics correlated positively within 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. 
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