Nutritional quality and glyceamic index of pittu prepared from Hal flour (Vateria copallifera)

Senevirathna, R.M.I.S.K.Ekanayake, S.Jansz, E.R.Welihinda, J.2015-03-122015-03-122009International Journal of Food Science and Nutrtion, 60(S4):p.215-223https://dl.nsf.gov.lk/handle/1/17920Food Science and TechnologyHal flourGlyceamic indexNutritional quality and glyceamic index of pittu prepared from Hal flour (Vateria copallifera)ArticleRG/2005/AG/10FR1547