Please use this identifier to cite or link to this item:
Full metadata record
DC FieldValueLanguage
dc.contributor.authorSubajiny, Veluppillai-
dc.contributor.authorKetheeswary, Nithiyanantharajah-
dc.contributor.authorBalakumar, Sandrasegarampillai-
dc.contributor.authorArasaratnam, Vasanthy-
dc.identifier.citation15th Annual Sessions of Jaffna Science Association, Vol.15, No.1, 2008en_US
dc.publisherJaffna Science Associationen_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

Files in This Item:
File Description SizeFormat 
059 - 2008.pdf569.09 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.