Theglycemic index(GI) classifies foods based on how quickly and how high they raise blood sugar levels. The higher a food’s GI value is (on a scale of 0 – 100), the faster it will be digested and the faster/higher it will raise blood sugar levels. And vice versa. For this reason...
Basmatifragrant riceGC‐MSgeographical indicatorodor detection thresholdodorantsBackground and objectives Fragrance and flavor of aromatic rice are chief indicators for consumer acceptability. Aroma is evaluated by time consuming and labour intensive sensory or chemical methods. In this study we aimed ...
I grew up eating white basmati rice for 40 years every day . The way we cook rice soak it a night b4 or at least 3 hr before then book it (like pasta) then drain it and re cook it .love basmati rice . And we don’t have beriberi . No rice no life for me ?
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Significance and novelty This study is first in terms of number of genotypes used, identification of aromatic rice without 2 AP , and assessing impact of GI on 2 AP .Sathish Kumar PeddammaPraveen Kumar RagicheduSekhar MaddalaDurbha Sanjeeva RaoVenkata Subba Rao LellaKalyan KonnePrabhakar SripadaG...