Please use this identifier to cite or link to this item:
http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/7249| Title: | Effect of processing time on resistant starch content of selected cooked tubers |
| Authors: | Bavaneethan, Y. Vasantharuba, S. Balakumar, Sandrasegarampillai Thayananthan, K. |
| Keywords: | Cooked tubers;Processing time;Resistant starch |
| Issue Date: | 2014 |
| Publisher: | Jaffna Science Association |
| Citation: | Procee.of Jaffna Science Association, Vol. 22, No. 1, May 2015 |
| URI: | http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/7249 |
| Appears in Collections: | Biochemistry |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| effect B8.pdf | 354.65 kB | Adobe PDF |  View/Open |
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