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Please use this identifier to cite or link to this item: http://repo.jfn.ac.lk/med/handle/701/374
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dc.contributor.authorSubajiny, Veluppillai-
dc.contributor.authorKetheeswary, Nithiyanantharajah-
dc.contributor.authorBalakumar, Sandrasegarampillai-
dc.contributor.authorArasaratnam, Vasanthy-
dc.date.accessioned2013-07-31T10:10:40Z-
dc.date.accessioned2022-09-16T10:09:07Z-
dc.date.available2013-07-31T10:10:40Z-
dc.date.available2022-09-16T10:09:07Z-
dc.date.issued2008-
dc.identifier.citation15th Annual Sessions of Jaffna Science Association, Vol.15, No.1, 2008en_US
dc.identifier.urihttp://repo.jfn.ac.lk/med/handle/701/374-
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
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