Molecular Characterization of Diverse Rice (Oryza sativa L.) Genotypes for Glycemic Index
Hrutvik Mungaji, Pranita Prabhakar Thakur, Neelu Joshi, Anil Hake & Prerona Boruah · Advances in Research · 2025
The Glycemic Index (GI) of food is a measure of the rate at which glucose is released after consuming a specific amount and is important in diabetes management. The GI and digestibility of rice starch depends upon its amylose content and structure. The aim of current study was to...
Open access
Research Article
10.9734/air/2025/v26i41385