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S. K. Biswas
S. K. Biswas
Bangladesh Rice Research Institute
Starch
Amylose
Food science
Parboiling
Chemistry
4
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130
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Most of the popular rice varieties in Bangladesh are of medium glycemic index (GI)
2021
Sonia Tamanna
Alak Kanti Dutta
Sayma Parvin
S. K. Biswas
M. Zakir Hossain Howlader
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Glycaemic index of parboiled rice depends on the severity of processing: study in type 2 diabetic subjects
2000
European Journal of Clinical Nutrition
H. N. Larsen
Rasmussen Ow
Peter Have Rasmussen
K. K. Alstrup
S. K. Biswas
Inge Tetens
Shakuntala Haraksingh Thilsted
Kjeld Hermansen
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Measurements of satiety in Bangladeshi men after intake of rice with different amylose content
1999
Inge Tetens
S. K. Biswas
H. N. Larsen
K. A. Kabir
Shakuntala Haraksingh Thilsted
N. H. Choudhury
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Physico-chemical characteristics as indicators of starch availability from milled rice
1997
Journal of Cereal Science
Inge Tetens
S. K. Biswas
L. V. Glitsø
K. A. Kabir
Shakuntala Haraksingh Thilsted
N. H. Choudhury
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Citations (42)
1