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Rice variety and processing; contribution to glycaemic response

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dc.contributor.author Nisanka, U.S.
dc.contributor.author Ekanayake, S.
dc.date.accessioned 2017-11-06T08:28:44Z
dc.date.available 2017-11-06T08:28:44Z
dc.date.issued 2016
dc.identifier.citation Nisanka, U.S., Ekanayake, S. (2016). "Rice variety and processing; contribution to glycaemic response", Ceylon Medical Journal, Vol.61 (4), pp. 159-162 en_US, si_LK
dc.identifier.uri http://dr.lib.sjp.ac.lk/handle/123456789/6526
dc.description.abstract Attached en_US, si_LK
dc.language.iso en_US en_US, si_LK
dc.publisher Ceylon Medical Journal en_US, si_LK
dc.subject rice en_US, si_LK
dc.subject parboiling en_US, si_LK
dc.subject digestible carbohydrate en_US, si_LK
dc.subject raw rice en_US, si_LK
dc.subject glycaemic index en_US, si_LK
dc.title Rice variety and processing; contribution to glycaemic response en_US, si_LK
dc.type Article en_US, si_LK


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