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Please use this identifier to cite or link to this item: http://192.248.43.153/handle/1/2276
Title: Effect of processing conditions and cooking methods on resistant starch, dietary fiber and glycemic index of rice
Authors: Darandakumbura, H.D.K.
Wijesinghe, D.G.N.G.
Prasantha, B.D.R.
Keywords: Food Science and Technology
Rice
Food processing
Cooking methods
Food composition
Glycemic index
Issue Date: 2013
Publisher: Postgraduate Institute of Agriculture, University of Peradeniya:Peradeniya
Citation: Tropical Agricultural Research, 24(2):p.163-174
URI: http://192.248.43.153/handle/1/2276
Appears in Collections:Tropical Agricultural Research

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