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Determination of Macronutrient Compositions in Selected, Frequently Consumed Leafy Vegetables, Prepared According to Common Culinary Methods in Sri Lanka Cover

Determination of Macronutrient Compositions in Selected, Frequently Consumed Leafy Vegetables, Prepared According to Common Culinary Methods in Sri Lanka

Vidyodaya Journal of Science

Volume 22 (2019): Issue 2

By: M. A. Jayasinghe, S. P. A. S. Senadheera, I. Wijesekara and K. K. D. S. Ranaweera

Open Access

|Dec 2019

Articles in this issue

Journal eISSN: 1391-1945

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Language: English

Page range: 1 - 6

Published on: Dec 28, 2019

Published by: University of Sri Jayawardenepura

In partnership with: Paradigm Publishing Services

Keywords:

Leafy vegetables,

Digestible carbohydrates,

Centella asiatica,

Heracleum sphondylium,

Sesbania grandiflora

© 2019 M. A. Jayasinghe, S. P. A. S. Senadheera, I. Wijesekara, K. K. D. S. Ranaweera, published by University of Sri Jayawardenepura
This work is licensed under the Creative Commons License.

Volume 22 (2019): Issue 2

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