Effect of polishing on glycemic index and antioxidant properties of red and white basmati rice

Somaratne, GM, Prasantha, BDR, Dunuwila, GR, Chandrasekara, A, Wijesinghe, DGNG and Gunasekara, DCS 2017, Effect of polishing on glycemic index and antioxidant properties of red and white basmati rice, Food chemistry, vol. 237, pp. 716-723, doi: 10.1016/j.foodchem.2017.06.002.

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Title Effect of polishing on glycemic index and antioxidant properties of red and white basmati rice
Author(s) Somaratne, GM
Prasantha, BDR
Dunuwila, GR
Chandrasekara, AORCID iD for Chandrasekara, A orcid.org/0000-0003-0947-6083
Wijesinghe, DGNG
Gunasekara, DCS
Journal name Food chemistry
Volume number 237
Start page 716
End page 723
Total pages 8
Publisher Elsevier
Place of publication Amsterdam, The Netherlands
Publication date 2017-12
ISSN 0308-8146
1873-7072
Keyword(s) Basmati
Rice polishing
Glycemic index
Anthocyanin
Antioxidant
Phenolic content
Language eng
DOI 10.1016/j.foodchem.2017.06.002
Field of Research 111199 Nutrition and Dietetics not elsewhere classified
MD Multidisciplinary
Socio Economic Objective 0 Not Applicable
HERDC Research category C1.1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2017 Elsevier
Persistent URL http://hdl.handle.net/10536/DRO/DU:30098040

Document type: Journal Article
Collections: Faculty of Health
School of Health and Social Development
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