International Journal of Health and Life Sciences

Published by: Kowsar

Determination of the Glycemic Index of the most popular Iranian rice - Tarom - in two cooking methods: Boiled and Steamed

M Nematy 1 , M Haghani 2 , A Akhavan Rezayat 2 , S Babazadeh 2 , M Safarian 1 , M Abdi 3 , S Akhlaghi 4 , MR Emami 2 , M Hajifaraji 5 , M Ghayour-Mobarhan 1 and A Norouzy 6 , *
Authors Information
1 Department of Nutrition, Biochemistry of Research Center, Faculty of Medicine, Mashhad University of Medical Sciences, Iran
2 Department of Biochemistry and Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
3 MD, Medical School, Mashhad University of Medical Sciences, Mashhad, Iran
4 Statistical Department, Mashhad University of Medical Sciences, Mashhad, Iran
5 National Nutrition & Food Technology Research Institute of Iran, Tehran, Iran
6 Department of Nutrition, School of Medicine, Mashhad University of Medical Sciences, Iran
Article information
  • International Journal of Health and Life Sciences: April 25, 2016, 1 (2); e69885
  • Published Online: April 25, 2016
  • Article Type: Research Article
  • Received: December 27, 2015
  • Accepted: February 29, 2016

To Cite: Nematy M, Haghani M, Akhavan Rezayat A, Babazadeh S, Safarian M, et al. Determination of the Glycemic Index of the most popular Iranian rice - Tarom - in two cooking methods: Boiled and Steamed, Int J Health Life Sci. 2016 ; 1(2):e69885.

Abstract
© 2016, International Journal of Health and Life Sciences. This is an open-access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/) which permits copy and redistribute the material just in noncommercial usages, provided the original work is properly cited.
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Creative Commons License Except where otherwise noted, this work is licensed under Creative Commons Attribution Non Commercial 4.0 International License .

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