Rice variety and processing; contribution to glycaemic response

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