Abstract:Background: In diabetes mellitus patients, one of the efforts to control normal blood glucose levels is to eat low glycemic index foods. Rice is an Indonesian staple food that contains carbohydrates. Several methods of processing could affect the glycemic index of rice.
Objectives: To analyze the glycemic index of rice processed by several methods.
Methods: The design used was quasi-experimental. A total of ten people with criteria of healthy, aged 19-29 years, having normal body mass index and blood glucose… Show more
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