Cooking Conversion Factor of Commonly Consumed Sri Lankan Food Items

MOJ Food Processing & Technology
doi 10.15406/mojfpt.2018.06.00190
Full Text
Abstract

Available in full text

Date
Authors
Publisher

MedCrave Group, LLC

Related search

Ah Receptor Agonist Activity in Frequently Consumed Food Items

Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment
MutagenesisPublic HealthFood ScienceEnvironmentalHealthMedicineToxicologyChemistryOccupational Health
2008English

Sri Lankan Twin Registry

Twin Research
2002English

Glycemic Index of (Zummita) a Commonly Barley Based Consumed Traditional Libyan Food

Turkish Journal of Agriculture - Food Science and Technology
2015English

Determination of Glycemic Index and Glycemic Loads of Commonly Consumed Food Items of Cassava and Sweet Potato of Bench Maji Zone, South West Ethiopia 2017

International Journal of Biochemistry Research & Review
2019English

Ending the Sri Lankan Civil War

Daedalus
ArtsInternational RelationsHumanitiesPolitical SciencePhilosophy of ScienceSocial SciencesHistory
2018English

American Institute for Sri Lankan Studies (AISLS)

2018English

Nutritive Value of Commonly Consumed Bread in Yemen

E-Journal of Chemistry
2009English

Ethnicity in South Asia: The Sri Lankan Context

IAFOR Journal of Asian Studies
2018English

Evaluation of Community Resilience Aspects of Sri Lankan Coastal Districts

International Journal on Advanced Science, Engineering and Information Technology
AgriculturalEngineeringComputer ScienceBiological Sciences
2018English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy