Effect of different milling methods on glycaemic response of foods made with finger millet (Eucenea coracana) flour

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dc.contributor.authorJayasinghe, M.A.
dc.contributor.authorEkanayake, S.
dc.contributor.authorNugegoda, D.B.
dc.date.accessioned2016-01-19T05:53:39Z
dc.date.available2016-01-19T05:53:39Z
dc.date.issued2013
dc.identifier.citationThe Ceylon Medical Journal, 58(4):p.148-152
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/21984
dc.publisherSri Lanka Medical Association:Colombo
dc.subjectMedical Sciences
dc.subjectFinger millet flour
dc.subjectProcessing
dc.subjectParticle size
dc.subjectGelatinisation
dc.titleEffect of different milling methods on glycaemic response of foods made with finger millet (Eucenea coracana) flour
dc.typeArticle

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