Glycemic Index of Improved Rice Varieties as Influenced by Degree of Polishing and Proximate Composition Including Amylose Content

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dc.contributor.authorHafeel, R.F.
dc.contributor.authorAmararathna, L.B.A.P.
dc.contributor.authorChamintha, T.H.T.
dc.contributor.authorBentota, A.P.
dc.contributor.authorAbeysiriwardana, D.S.De Z.
dc.contributor.authorMuhandiram, S.K.J.
dc.contributor.authorPerumpuli, B.
dc.date.accessioned2019-12-02T01:55:58Z
dc.date.available2019-12-02T01:55:58Z
dc.date.issued2016
dc.identifier.citationAnnals of the Sri Lanka Department of Agriculture, 18:p.1-5
dc.identifier.urihttps://dl-doa.nsf.gov.lk/handle/1/1605
dc.publisherDepartment of Agriculture, Peradeniya
dc.subjectFood
dc.subjectRice
dc.subjectDiabetes
dc.subjectGlycemic index (GI)
dc.subjectglucose
dc.titleGlycemic Index of Improved Rice Varieties as Influenced by Degree of Polishing and Proximate Composition Including Amylose Content
dc.typeArticle

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Annals of the Sri Lanka Department of Agriculture (ASDA)