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Glycaemic Responses to Four Types of Bread Made Using Different Composition and Processing Methods
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| dc.contributor.author | Roshani, M.D.N | |
| dc.contributor.author | Keerthisinghe, M.P.U.G | |
| dc.contributor.author | Jayatissa, J | |
| dc.contributor.author | Hettiarachchi, U.P.K | |
| dc.date.accessioned | 2020-01-14T06:32:48Z | |
| dc.date.available | 2020-01-14T06:32:48Z | |
| dc.date.issued | 2018 | |
| dc.identifier.citation | Roshani, M.D.N, et al.(2018)."Glycaemic Responses to Four Types of Bread Made Using Different Composition and Processing Methods", First Bi-annual Conference, College of Biochemists of Sri Lanka 2018 | en_US |
| dc.identifier.uri | http://dr.lib.sjp.ac.lk/handle/123456789/8744 | |
| dc.language.iso | en | en_US |
| dc.title | Glycaemic Responses to Four Types of Bread Made Using Different Composition and Processing Methods | en_US |
| dc.type | Article | en_US |
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2018 - Medical [126]