Effect of processing conditions and cooking methods on resistant starch, dietary fiber and glycemic index of rice
dc.contributor.author | Darandakumbura, H.D.K. | en_US |
dc.contributor.author | Wijesinghe, D.G.N.G. | en_US |
dc.contributor.author | Prasantha, B.D.R. | en_US |
dc.date.accessioned | 2014-11-12T10:55:38Z | |
dc.date.available | 2014-11-12T10:55:38Z | |
dc.date.issued | 2013 | en_US |
dc.identifier.citation | Tropical Agricultural Research, 24(2):p.163-174 | en_US |
dc.identifier.uri | https://dl.nsf.gov.lk/handle/1/12473 | |
dc.publisher | Postgraduate Institute of Agriculture, University of Peradeniya:Peradeniya | en_US |
dc.subject | Food Science and Technology | en_US |
dc.subject | Rice | en_US |
dc.subject | Food processing | en_US |
dc.subject | Cooking methods | en_US |
dc.subject | Food composition | en_US |
dc.subject | Glycemic index | en_US |
dc.title | Effect of processing conditions and cooking methods on resistant starch, dietary fiber and glycemic index of rice | en_US |
dc.type | A | en_US |