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| Ultima descărcare din IBN: 2024-03-15 12:47 |
 SM ISO690:2012VIDRAȘCO, 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 | ||||||
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Conferința "Modern Technologies in the Food Industry" 3, Chişinău, Moldova, 20-22 octombrie 2016 | ||||||
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| Pag. 329-332 | ||||||
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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. |
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| Cuvinte-cheie rice porridge, glycemic index, technological parameters |
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