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Dr. Monro J received his Ph.D.in The New Zealand Institute for Plant and Food Research, Palmerston North, New Zealand. His current research interests include the Molecular biology ,Disease Resistance, Crop Sceince, Rice Resaerch.
Rice provides more than 27% of daily energy intake to more than half of the world’s population. Refined and cooked rice, as a staple has been generally perceived to induce high glycaemic responses; however, it is known that cold storage of cooked rice, reheating, and mincing or chewing affects the rate and extent of starch digestion and gluco... Read More»
Research Article: Rice Res 2016, 4:3:171
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