Nutritional quality and glyceamic index of pittu prepared from Hal flour (Vateria copallifera)

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dc.contributor.authorSenevirathna, R.M.I.S.K.
dc.contributor.authorEkanayake, S.
dc.contributor.authorJansz, E.R.
dc.contributor.authorWelihinda, J.
dc.date.accessioned2015-03-12T10:34:21Z
dc.date.available2015-03-12T10:34:21Z
dc.date.issued2009
dc.identifier.citationInternational Journal of Food Science and Nutrtion, 60(S4):p.215-223
dc.identifier.reportnumberFR1547
dc.identifier.researchgrantnumberRG/2005/AG/10
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/17920
dc.subjectFood Science and Technology
dc.subjectHal flour
dc.subjectGlyceamic index
dc.titleNutritional quality and glyceamic index of pittu prepared from Hal flour (Vateria copallifera)
dc.typeArticle

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