Rice variety and processing: contribution to glycaemic response

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dc.contributor.authorNisanka, U.S.
dc.contributor.authorEkanayake, S.
dc.date.accessioned2019-02-21T09:51:19Z
dc.date.available2019-02-21T09:51:19Z
dc.date.issued2016-09
dc.identifier.citationThe Ceylon Medical Journal, 61(4):p.159-162
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/24403
dc.publisherThe Sri Lanka Medical Association:Colombo
dc.subjectRice
dc.subjectParboiling
dc.subjectDigestible carbohydrate
dc.subjectRaw rice
dc.subjectGlycaemic index
dc.titleRice variety and processing: contribution to glycaemic response
dc.typeArticle

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