Nutritional quality and Glyceamic index of pittu prepared from hal Flour (Vateria copallifera)

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dc.contributor.authorSenavirathna, R.M.I.S.K.
dc.contributor.authorEkanayake, S.
dc.contributor.authorJansz, E.R.
dc.contributor.authorWelihinda, J.
dc.date.accessioned2015-04-20T06:15:39Z
dc.date.available2015-04-20T06:15:39Z
dc.format.extent6
dc.identifier.reportnumberFR 1547
dc.identifier.researchgrantnumberRG/2005/AG/10
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/19248
dc.titleNutritional quality and Glyceamic index of pittu prepared from hal Flour (Vateria copallifera)

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