MOONGNGARM, Anuchita; DOAMUKDA, Natcha; LOYPIMAI, Patiwit. Effects of rice-to-water ratio and cooking method on the starch digestibility and estimated glycemic index of low-amylose brown rice. Italian Journal of Food Science, Singapore, v. 38, n. 2, p. 304–320, 2026. DOI: 10.15586/ijfs.v38i2.3366. Disponível em: https://mail.itjfs.com/index.php/ijfs/article/view/3366. Acesso em: 18 jun. 2026.