The effect of rice variety and parboiling on in vivo glycemic response

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dc.contributor.authorPathiraje, P.M.H.D.en_US
dc.contributor.authorMadhujith, W.M.T.en_US
dc.contributor.authorChandrasekara, A.en_US
dc.contributor.authorNissanka, S.P.en_US
dc.date.accessioned2014-11-12T10:55:22Z
dc.date.available2014-11-12T10:55:22Z
dc.date.issued2010en_US
dc.identifier.citationTropical Agricultural Research, 22(1):p.26-33en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/12390
dc.publisherPostgraduate Institute of Agriculture, University of Peradeniya:Peradeniyaen_US
dc.subjectFood Science and Technologyen_US
dc.subjectRiceen_US
dc.subjectTraditional varietiesen_US
dc.subjectImproved varietiesen_US
dc.subjectGlycemic indexen_US
dc.titleThe effect of rice variety and parboiling on in vivo glycemic responseen_US
dc.typeAen_US

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