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  1. 1
    The Effect of Rice Variety and Parboiling on <i>in vivo</i> Glycemic Response

    The Effect of Rice Variety and Parboiling on <i>in vivo</i> Glycemic Response by PMHD Pathiraje, WMT Madhujith, A Chandrasekara, SP Nissanka

    Published 2011-01-01
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  2. 2
    Physicochemical, in vitro antidiabetic and sensory characteristics of leavened functional bread made with Lasia spinosa and Nelumbo nucifera rhizome flours composited with wheat flour

    Physicochemical, in vitro antidiabetic and sensory characteristics of leavened functional bread made with Lasia spinosa and Nelumbo nucifera rhizome flours composited with wheat fl... by N. N. G. Chiranthika, A. Chandrasekara, K. D. P. P. Gunathilake

    Published 2024-03-01
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  3. 3
    Antioxidant, physicochemical, microbiological, and sensory properties of probiotic yoghurt incorporated with various Annona species pulp

    Antioxidant, physicochemical, microbiological, and sensory properties of probiotic yoghurt incorporated with various Annona species pulp by S.S. Senadeera, P.H.P. Prasanna, N.W.I.A. Jayawardana, D.C.S. Gunasekara, P. Senadeera, A. Chandrasekara

    Published 2018-11-01
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    Article

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