Effect of macronutrients and processing method on glycaemic indices of traditional pure and mixed meals

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dc.contributor.authorEkanayake, S.
dc.contributor.authorWidanagamage, R.
dc.contributor.authorHettiaratchi, U.P.K.
dc.contributor.authorWelihinda, J.
dc.date.accessioned2015-03-12T10:34:02Z
dc.date.available2015-03-12T10:34:02Z
dc.date.issued2008
dc.identifier.citationDelegate Manual : 1st European Food Congress, Eslovenia, November 2008 - Poster Presentation
dc.identifier.reportnumberFR1547
dc.identifier.researchgrantnumberRG/2005/AG/10
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/17877
dc.titleEffect of macronutrients and processing method on glycaemic indices of traditional pure and mixed meals
dc.typeArticle

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