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Browsing by Author Thayananthan, K.

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Issue DateTitleAuthor(s)
2008Comparison of glycemic indecies of wheat flour bread and malted rice-wheat breadRaguparan, P.; Subajiny, V.; Thayananthan, K.; Ketheeswary, N.; Balakumar, S.; Arasaratnam, V.
2008Comparison of the glycemic index of the wheat flour bread and malted rice-wheat bread available at Jaffna in Sri LankaRaguparan, P.; Subajiny, V.; Thayananthan, K.; Ketheeswary, N.; Balakumar, S.; Arasaratnam, V.
2008Determination of glycemic index values of locally available foods in JaffnaRaguparan, P.; Thayananthan, K.; Balakumar, S.; Vasanthy, A.
2008Determination of glycemic index values of locally available foods in Jaffna at Sri LankaRaguparan, P.; Thayananthan, K.; Balakumar, S.; Vasanthy, A.
2008Determination of glycemic indices of bakery products available in JaffnaRaguparan, P.; Thayananthan, K.; Balakumar, Sandrasegarampillai; Arasaratnam, Vasanthy
2008Determination of glycemic indices of plantain varieties ('kathali','kappal',and 'itharai') available in JaffnaRaguparan, P.; Thayananthan, K.; Balakumar, Sandrasegarampillai; Arasaratnam, Vasanthy
2015-11-04EFFECT OF DIFFERENT PROCESSING TIME ON RESISTANT STARCH CONTENT OF SELECTED TUBERSBavaneethan, Y.; Balakumar, S.; Vasantharuba, S.; Thayananthan, K.
2015Effect of ion (NaCl) interaction on resistant starch content of selected cooked tubersBavaneethan, Y.; Vasantharuba, S.; Balakumar, S.; Thayananthan, K.
2015EFFECT OF ION (NaCl) INTERACTION ON RESISTANT STARCH CONTENT OF SELECTED COOKED TUBERSBavaneethan, Y.; Balakumar, S.; Vasantharuba, S.; Thayananthan, K.
2014Effect of processing time on resistant starch content of selected cooked tubersBavaneethan, Y.; Vasantharuba, S.; Balakumar, Sandrasegarampillai; Thayananthan, K.
2012Effect of soluble fiber on glycaemic indexPirasath, S.; Thayananthan, K.; Balakumar, Sandrasegarampillai; Arasaratnam, Vasanthy
1994Glucoamylase production from Aspergillus niger by solid state fermentationArasaratnam, V.; Ketheeswary, N.; Thayananthan, K.; Balasubramaniam, K.
2009Glycaemic index is altered with combined food itemsPirasath, S.; Thayananthan, K.; Balakumar, Sandrasegarampillai; Sivarajah, N.; Arasaratnam, Vasanthy
2011Glycaemic index is altered with the mixed mealsPirasath, S.; Thayananthan, K.; Balakumar, Sandrasegarampillai; Arasaratnam, Vasanthy
2011Glycaemic index values of locally available foods in JaffnaPirasath, S.; Balakumar, Sandrasegarampillai; Thayananthan, K.; Arasaratnam, Vasanthy
2010Hydrolysis of starch in palmyrah root tuber preparationsVinayagamoorthy, V.; Thayananthan, K.; Vasantharuba, S.; Balakumar, Sandrasegarampillai; Arasaratnam, Vasanthy
2014Improving thermostable a-amylase production by bacillus RB4Vasanthy, A.; Thayananthan, K.
2008Including curries to basic foods alter the glycemic indicesPirasath, S.; Thayananthan, K.; Balakumar, S.; Sivarajah, N.; Vasanthy, A.
2013Including side dishes to traditional main meals alter the glycaemic indexPirasath, S.; Thayananthan, K.; Balakumar, Sandrasegarampillai; Arasaratnam, Vasanthy
2005Increasing α-amylase activity of thermo stable enzyme produced by strain ВɌ1Senthuran, A.; Thayananthan, K.; Vasanthy, A.
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