Determination of Macronutrient Compositions in Selected, Frequently Consumed Leafy Vegetables, Prepared According to Common Culinary Methods in Sri Lanka

dc.contributor.author	Jayasinghe, M.A.
dc.contributor.author	Senadheera, S.P.A.S.
dc.contributor.author	Wijesekara, I.
dc.contributor.author	Ranaweera, K.K.D.S.
dc.date.accessioned	2023-01-24T05:53:13Z
dc.date.available	2023-01-24T05:53:13Z
dc.date.issued	2019
dc.identifier.uri	http://repository.rjt.ac.lk/handle/123456789/5497
dc.language.iso	en	en_US
dc.subject	Dietary fibre,	en_US
dc.subject	leafy vegetables	en_US
dc.subject	digestible carbohydrates	en_US
dc.subject	Centella asiatica	en_US
dc.subject	Heracleum sphondylium	en_US
dc.subject	Sesbania grandiflora	en_US
dc.title	Determination of Macronutrient Compositions in Selected, Frequently Consumed Leafy Vegetables, Prepared According to Common Culinary Methods in Sri Lanka	en_US
dc.type	Article	en_US