Articolul precedent |
Articolul urmator |
518 2 |
Ultima descărcare din IBN: 2024-03-15 12:47 |
SM ISO690:2012 VIDRAȘCO, Anna, COŞCIUG, Lidia. The effect of technological processing on the glycaemic index of rice porridge. In: Modern Technologies in the Food Industry, Ed. 3, 20-22 octombrie 2016, Chişinău. Chisinau, Republic of Moldova: Tehnica-Info, 2016, pp. 329-332. |
EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
Modern Technologies in the Food Industry 2016 | ||||||
Conferința "Modern Technologies in the Food Industry" 3, Chişinău, Moldova, 20-22 octombrie 2016 | ||||||
|
||||||
Pag. 329-332 | ||||||
|
||||||
Descarcă PDF | ||||||
Rezumat | ||||||
Food with high glycemic index (GI>70) is a risk factor of developing the chronic Food with high glycemic index (GI>70) is a risk factor of developing the chronic deseases.thermal treatment duration and the groats to water ratio. |
||||||
Cuvinte-cheie rice porridge, glycemic index, technological parameters |
||||||
|