Including curries to basic foods alter the glycemic indices

dc.contributor.author	Pirasath, S.
dc.contributor.author	Thayananthan, K.
dc.contributor.author	Balakumar, S.
dc.contributor.author	Sivarajah, N.
dc.contributor.author	Vasanthy, A.
dc.date.accessioned	2022-09-26T05:06:38Z
dc.date.available	2022-09-26T05:06:38Z
dc.date.issued	2008
dc.identifier.citation	Proc.of the Annual Research Symposium,University of Colombo,Octo,2008,pp.64-65.	en_US
dc.identifier.uri	http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/7366
dc.language.iso	en	en_US
dc.publisher	University of Colombo	en_US
dc.subject	Glycemic index	en_US
dc.subject	Basic food	en_US
dc.subject	Curry	en_US
dc.subject	Nutritional value	en_US
dc.title	Including curries to basic foods alter the glycemic indices	en_US
dc.type	Research abstract	en_US