Alshammari, N. A., Riches, K., Muttakin, S., Hoad, C. L., Strkalj, L., Gouseti, O., Bakalis, S., Lovegrove, A., Spiller, R. C., Gowland, P. A., Aithal, G. P., Yakubov, G. E., Taylor, M. A., & Marciani, L. (2024). Structuring white rice with gellan gum reduces the glycemic response in healthy humans. Food Research International, 196, Article 115090. https://doi.org/10.1016/j.foodres.2024.115090