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Please use this identifier to cite or link to this item: http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/7366
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dc.contributor.authorPirasath, S.-
dc.contributor.authorThayananthan, K.-
dc.contributor.authorBalakumar, S.-
dc.contributor.authorSivarajah, N.-
dc.contributor.authorVasanthy, A.-
dc.date.accessioned2022-09-26T05:06:38Z-
dc.date.available2022-09-26T05:06:38Z-
dc.date.issued2008-
dc.identifier.citationProc.of the Annual Research Symposium,University of Colombo,Octo,2008,pp.64-65.en_US
dc.identifier.urihttp://repo.lib.jfn.ac.lk/ujrr/handle/123456789/7366-
dc.language.isoenen_US
dc.publisherUniversity of Colomboen_US
dc.subjectGlycemic indexen_US
dc.subjectBasic fooden_US
dc.subjectCurryen_US
dc.subjectNutritional valueen_US
dc.titleIncluding curries to basic foods alter the glycemic indicesen_US
dc.typeResearch abstracten_US
Appears in Collections:Biochemistry

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