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Please use this identifier to cite or link to this item: http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/3113
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dc.contributor.authorThusanth, S.
dc.contributor.authorThushyanthy, Y.
dc.contributor.authorPrabhaharan, M.
dc.contributor.authorThaneswaran, N.
dc.date.accessioned2021-06-30T06:28:10Z
dc.date.accessioned2022-07-07T06:32:14Z-
dc.date.available2021-06-30T06:28:10Z
dc.date.available2022-07-07T06:32:14Z-
dc.date.issued2018
dc.identifier.issn2465-6143
dc.identifier.urihttp://repo.lib.jfn.ac.lk/ujrr/handle/123456789/3113-
dc.language.isoenen_US
dc.publisherUniversity of Jaffnaen_US
dc.subjectEnergy consumptionen_US
dc.subjectHydrationen_US
dc.subjectParboileden_US
dc.subjectSensoryen_US
dc.titleEffect of pre-soaking techniques on cooking of parboiled brown riceen_US
dc.typeArticleen_US
Appears in Collections:ICDA 2018

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