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Please use this identifier to cite or link to this item: http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/7249
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dc.contributor.authorBavaneethan, Y.
dc.contributor.authorVasantharuba, S.
dc.contributor.authorBalakumar, Sandrasegarampillai
dc.contributor.authorThayananthan, K.
dc.date.accessioned2022-09-26T05:05:08Z-
dc.date.available2022-09-26T05:05:08Z-
dc.date.issued2014
dc.identifier.citationProcee.of Jaffna Science Association, Vol. 22, No. 1, May 2015en_US
dc.identifier.urihttp://repo.lib.jfn.ac.lk/ujrr/handle/123456789/7249-
dc.language.isoenen_US
dc.publisherJaffna Science Associationen_US
dc.subjectCooked tubersen_US
dc.subjectProcessing timeen_US
dc.subjectResistant starchen_US
dc.titleEffect of processing time on resistant starch content of selected cooked tubersen_US
dc.typeResearch abstracten_US
Appears in Collections:Biochemistry

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