Effect of different cooking methods on glycaemic index of Indian and Pakistani basmati rice varieties

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dc.contributor.authorGunathilaka, M.D.T.L.
dc.contributor.authorEkanayake, S.
dc.date.accessioned2016-01-19T05:53:26Z
dc.date.available2016-01-19T05:53:26Z
dc.date.issued2015
dc.identifier.citationThe Ceylon Medical Journal , 60(1):p.57-61
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/21936
dc.publisherThe Sri Lanka Medical Association:Colombo
dc.titleEffect of different cooking methods on glycaemic index of Indian and Pakistani basmati rice varieties
dc.typeArticle

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