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N. Chithra

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Open access Sep 2026

Proximate Analysis of Low Glycemic Index Fortified Rice Flours Developed from Different Rice Varieties

Rice is a major staple food, but conventional milling and polishing reduce its dietary fibre, micronutrient, and bioactive compound content while leaving starch as the predominant component. The increasing prevalence of impaired glucose regulation and micronutrient deficiencies highlights the need for nutritionally imp...

Hima Bindu Chetlapalli, R. Reshmi, P. R. Geeta Lekshmi et al. · 0 citations

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