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.accessioned2020-08-18T05:51:01Z
dc.date.available2020-08-18T05:51:01Z
dc.date.issued2016
dc.identifier.citationTropical Agriculturist, 164:p.83-95
dc.identifier.urihttps://dl-doa.nsf.gov.lk/handle/1/2512
dc.publisherDepartment of Agriculture, Peradeniya
dc.subjectGlycemic index
dc.subjectDegree of polishing
dc.subjectImproved atvarieties
dc.subjectProximate composition
dc.subjectRice
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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