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Please use this identifier to cite or link to this item: http://192.248.43.153/handle/1/2276
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dc.contributor.authorDarandakumbura, H.D.K.en_US
dc.contributor.authorWijesinghe, D.G.N.G.en_US
dc.contributor.authorPrasantha, B.D.R.en_US
dc.date.accessioned2014-11-05T10:51:36Z-
dc.date.available2014-11-05T10:51:36Z-
dc.date.issued2013en_US
dc.identifier.citationTropical Agricultural Research, 24(2):p.163-174en_US
dc.identifier.urihttp://192.248.43.153/handle/1/2276-
dc.publisherPostgraduate Institute of Agriculture, University of Peradeniya:Peradeniyaen_US
dc.subjectFood Science and Technologyen_US
dc.subjectRiceen_US
dc.subjectFood processingen_US
dc.subjectCooking methodsen_US
dc.subjectFood compositionen_US
dc.subjectGlycemic indexen_US
dc.titleEffect of processing conditions and cooking methods on resistant starch, dietary fiber and glycemic index of riceen_US
dc.typeArticleen_US
Appears in Collections:Tropical Agricultural Research

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