HIGHLIGHTS
SUMMARY
The vast majority of the consumption of traditional cuisine is with milled rice, all of it white once the bran is removed (by abrasion,) and thus white rice and milled rice are synonymous. In fact, for this stimulus, the most frequent words mentioned by the consumers were ‘brown rice`, ‘healthy/health`, and ‘plain rice`, resulting in three dimensions related to the rice`s functional attributes: ‘types of rice`, ‘health`, and ‘cooking and consumption`. One may infer that eating "rice with low GI" promotes health benefits (e_g, ‘cleanse organism`, ‘slimming`, ‘good for health`, ‘good disposition . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.