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Please use this identifier to cite or link to this item: http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/7035
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dc.contributor.authorSubajiny, V.-
dc.contributor.authorKetheeswary, N.-
dc.contributor.authorBalakumar, S.-
dc.contributor.authorArasaratnam, V.-
dc.date.accessioned2022-09-26T05:03:40Z-
dc.date.available2022-09-26T05:03:40Z-
dc.date.issued2008-
dc.identifier.citation15th Annual Sessions of Jaffna Science Association, Vol.15, No.1, 2008en_US
dc.identifier.urihttp://repo.lib.jfn.ac.lk/ujrr/handle/123456789/7035-
dc.language.isoenen_US
dc.publisherJaffna Science Associationen_US
dc.subjectBreaden_US
dc.subjectMalted riceen_US
dc.subjectPhysical qualityen_US
dc.subjectSensory qualityen_US
dc.titleProduction of malted rice-wheat bread with good physical and sensory qualityen_US
dc.typeResearch abstracten_US
Appears in Collections:Biochemistry

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