Chelliah, R.; Chandrashekar, S.; Saravanakumar, K.; Ramakrishnan, S.R.; Rubab, M.; Daliri, E.B.-M.; Barathikannan, K.; Tyagi, A.; Kwame Ofosu, F.; Chen, X.;
et al. Effect of Rice Processing towards Lower Rapidly Available Glucose (RAG) Favors Idli, a South Indian Fermented Food Suitable for Diabetic Patients. Nutrients 2019, 11, 1497.
https://doi.org/10.3390/nu11071497
AMA Style
Chelliah R, Chandrashekar S, Saravanakumar K, Ramakrishnan SR, Rubab M, Daliri EB-M, Barathikannan K, Tyagi A, Kwame Ofosu F, Chen X,
et al. Effect of Rice Processing towards Lower Rapidly Available Glucose (RAG) Favors Idli, a South Indian Fermented Food Suitable for Diabetic Patients. Nutrients. 2019; 11(7):1497.
https://doi.org/10.3390/nu11071497
Chicago/Turabian Style
Chelliah, Ramachandran, Sangeeta Chandrashekar, Kandasamy Saravanakumar, Sudha Rani Ramakrishnan, Momna Rubab, Eric Banan-Mwine Daliri, Kaliyan Barathikannan, Akanksha Tyagi, Fred Kwame Ofosu, Xiuqin Chen,
and et al. 2019. "Effect of Rice Processing towards Lower Rapidly Available Glucose (RAG) Favors Idli, a South Indian Fermented Food Suitable for Diabetic Patients" Nutrients 11, no. 7: 1497.
https://doi.org/10.3390/nu11071497
APA Style
Chelliah, R., Chandrashekar, S., Saravanakumar, K., Ramakrishnan, S. R., Rubab, M., Daliri, E. B.-M., Barathikannan, K., Tyagi, A., Kwame Ofosu, F., Chen, X., Kim, S.-H., Elahi, F., NaKyeong, H., Wang, M.-H., Raman, V., Antony, U., & Oh, D.-H.
(2019). Effect of Rice Processing towards Lower Rapidly Available Glucose (RAG) Favors Idli, a South Indian Fermented Food Suitable for Diabetic Patients. Nutrients, 11(7), 1497.
https://doi.org/10.3390/nu11071497
