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Please use this identifier to cite or link to this item: http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/3074
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dc.contributor.authorVijayakumari, V.
dc.contributor.authorDharmasena, D.A.N.
dc.date.accessioned2021-06-30T05:40:20Z
dc.date.accessioned2022-07-07T06:32:18Z-
dc.date.available2021-06-30T05:40:20Z
dc.date.available2022-07-07T06:32:18Z-
dc.date.issued2018
dc.identifier.issn2465-6143
dc.identifier.urihttp://repo.lib.jfn.ac.lk/ujrr/handle/123456789/3074-
dc.language.isoenen_US
dc.publisherUniversity of Jaffnaen_US
dc.subjectAntioxidantsen_US
dc.subjectBlue Colour Developmenten_US
dc.subjectIron Fortificationen_US
dc.subjectRed Rice Blendingen_US
dc.titleStudy on Colour Change of Cooked Red Pericarp Rice Varieties Blended with Iron and Folic Acid Fortified Kernelsen_US
dc.typeArticleen_US
Appears in Collections:ICDA 2018

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