Rice variety and processing; contribution to glycaemic response

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Rice variety and processing; contribution to glycaemic response.pdf (177.02 KB)

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2016

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Ceylon Medical Journal

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rice, parboiling, digestible carbohydrate, raw rice, glycaemic index

Citation

Nisanka, U.S., Ekanayake, S. (2016). "Rice variety and processing; contribution to glycaemic response", Ceylon Medical Journal, Vol.61 (4), pp. 159-162

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http://dr.lib.sjp.ac.lk/handle/123456789/6526

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2016 - Medical

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