ghee rice
Selected indexed studies
- The Glycemic Potential of White and Red Rice Affected by Oil Type and Time of Addition. (J Food Sci, 2015) [PMID:26352188]
- Co-ingestion of Black Tea Reduces the Indispensable Amino Acid Digestibility of Hens' Egg in Indian Adults. (J Nutr, 2019) [PMID:31127832]
- Gamma-oryzanol as a natural antioxidant to enhance the autoxidative and thermal stability of clarified butterfat (ghee). (J Dairy Res, 2025) [PMID:40964861]
_Worker-drafted node — pending editorial review._
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Sources
- The Glycemic Potential of White and Red Rice Affected by Oil Type and Time of Addition. (2015) pubmed
- Co-ingestion of Black Tea Reduces the Indispensable Amino Acid Digestibility of Hens' Egg in Indian Adults. (2019) pubmed
- Gamma-oryzanol as a natural antioxidant to enhance the autoxidative and thermal stability of clarified butterfat (ghee). (2025) pubmed
- All in a day's work -- women of village Kamad. (1993) pubmed
- Cooking fat types alter the inherent glycaemic response of niche rice varieties through resistant starch (RS) formation. (2020) pubmed
- Effect of particle size of rice flour on physical and sensory properties of Sel-roti. (2013) pubmed
- Experiences and attitudes related to newborn feeding in central Uganda: A qualitative study. (2022) pubmed
- The Unfinished Agenda for Food Fortification in Low- and Middle-Income Countries: Quantifying Progress, Gaps and Potential Opportunities. (2020) pubmed
- Assessment of Breastfeeding and Weaning Practices and Their Effects on Infant Growth in Western Maharashtra: A Cross-Sectional Study. (2024) pubmed
- Post-migration food habits of New Zealand South Asian migrants: Implications for health promotion practice. (2023) pubmed