dc.contributor.author |
Bavaneethan, Y. |
|
dc.contributor.author |
Vasantharuba, S. |
|
dc.contributor.author |
Balakumar, Sandrasegarampillai |
|
dc.contributor.author |
Thayananthan, K. |
|
dc.date.accessioned |
2022-09-26T05:05:08Z |
|
dc.date.available |
2022-09-26T05:05:08Z |
|
dc.date.issued |
2014 |
|
dc.identifier.citation |
Procee.of Jaffna Science Association, Vol. 22, No. 1, May 2015 |
en_US |
dc.identifier.uri |
http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/7249 |
|
dc.language.iso |
en |
en_US |
dc.publisher |
Jaffna Science Association |
en_US |
dc.subject |
Cooked tubers |
en_US |
dc.subject |
Processing time |
en_US |
dc.subject |
Resistant starch |
en_US |
dc.title |
Effect of processing time on resistant starch content of selected cooked tubers |
en_US |
dc.type |
Research abstract |
en_US |