The Effect of Rice Variety and Parboiling on in vivo Glycemic Response
Open Access
|Jan 2011Authors
PMHD Pathiraje
Department of Food Science and Technology
Faculty of Livestock, Fisheries and Nutrition
Wayamba University of Sri Lanka
WMT Madhujith
Department of Food Science and Technology
Faculty of Livestock, Fisheries and Nutrition
Wayamba University of Sri Lanka
A Chandrasekara
Department of Food Science and Technology
Faculty of Livestock, Fisheries and Nutrition
Wayamba University of Sri Lanka
SP Nissanka
Department of Food Science and Technology
Faculty of Livestock, Fisheries and Nutrition
Wayamba University of Sri Lanka
DOI: https://doi.org/10.4038/tar.v22i1.2667 | Journal eISSN: 2706-0233
Language: English
Page range: 26 - 33
Published on: Jan 10, 2011
Published by: Postgraduate Institute of Agriculture (PGIA)
In partnership with: Paradigm Publishing Services
Keywords:
© 2011 PMHD Pathiraje, WMT Madhujith, A Chandrasekara, SP Nissanka, published by Postgraduate Institute of Agriculture (PGIA)
This work is licensed under the Creative Commons License.