Please use this identifier to cite or link to this item:
http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/7035
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Subajiny, V. | - |
dc.contributor.author | Ketheeswary, N. | - |
dc.contributor.author | Balakumar, S. | - |
dc.contributor.author | Arasaratnam, V. | - |
dc.date.accessioned | 2022-09-26T05:03:40Z | - |
dc.date.available | 2022-09-26T05:03:40Z | - |
dc.date.issued | 2008 | - |
dc.identifier.citation | 15th Annual Sessions of Jaffna Science Association, Vol.15, No.1, 2008 | en_US |
dc.identifier.uri | http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/7035 | - |
dc.language.iso | en | en_US |
dc.publisher | Jaffna Science Association | en_US |
dc.subject | Bread | en_US |
dc.subject | Malted rice | en_US |
dc.subject | Physical quality | en_US |
dc.subject | Sensory quality | en_US |
dc.title | Production of malted rice-wheat bread with good physical and sensory quality | en_US |
dc.type | Research abstract | en_US |
Appears in Collections: | Biochemistry |
Files in This Item:
File | Description | Size | Format | |
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059 - 2008.pdf | 569.09 kB | Adobe PDF | View/Open |
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