Glycaemic Responses to Four Types of Bread Made Using Different Composition and Processing Methods

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dc.contributor.authorRoshani, M.D.N
dc.contributor.authorKeerthisinghe, M.P.U.G
dc.contributor.authorJayatissa, J
dc.contributor.authorHettiarachchi, U.P.K
dc.date.accessioned2020-01-14T06:32:48Z
dc.date.available2020-01-14T06:32:48Z
dc.date.issued2018
dc.identifier.citationRoshani, 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 2018en_US
dc.identifier.urihttp://dr.lib.sjp.ac.lk/handle/123456789/8744
dc.language.isoenen_US
dc.titleGlycaemic Responses to Four Types of Bread Made Using Different Composition and Processing Methodsen_US
dc.typeArticleen_US

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