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Glycaemic Indices of Three Sri Lankan Wheat Bread Varieties and a Bread-lentil Meal

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dc.contributor.author Hettiaratchi, U.P.K.
dc.contributor.author Ekanayake, Sagarika
dc.contributor.author Welihinda, J.
dc.date.accessioned 2011-12-16T07:22:03Z
dc.date.available 2011-12-16T07:22:03Z
dc.date.issued 2009
dc.identifier.citation Hettiaratchi, U.P.K., Ekanayake, S., & Welihinda, J. (2009). Glycaemic Indices of Three Sri Lankan Wheat Bread Varieties and a Bread-lentil Meal. International Journal of Food sciences and Nutrition, 60(1), Supplement 4, 1-10. en-US
dc.identifier.uri http://dr.lib.sjp.ac.lk/handle/123456789/120
dc.description.abstract Attached en_US
dc.language.iso en en_US
dc.relation.ispartofseries International Journal of Food sciences and Nutrition en_US
dc.relation.ispartofseries Vol.60, Issue 1 Supplement 4 2009; pages 1--10 en_US
dc.subject glycaemic Index en_US
dc.subject Bread en_US
dc.subject Effect of macronutrients en_US
dc.subject Diabetes en_US
dc.subject Factors affecting glycaemic index en_US
dc.title Glycaemic Indices of Three Sri Lankan Wheat Bread Varieties and a Bread-lentil Meal en_US
dc.type Article en_US


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