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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

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

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