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Please use this identifier to cite or link to this item: http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/7293
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dc.contributor.authorDarsana, P.
dc.contributor.authorPrabhaharan, M.
dc.contributor.authorBalakumar, Sandrasegarampillai
dc.date.accessioned2022-09-26T05:05:38Z-
dc.date.available2022-09-26T05:05:38Z-
dc.date.issued2016
dc.identifier.citationProcee.of Jaffna Science Association, Vol.23, No.1, 04-06 May 2016en_US
dc.identifier.urihttp://repo.lib.jfn.ac.lk/ujrr/handle/123456789/7293-
dc.language.isoenen_US
dc.publisherJaffna Science Associationen_US
dc.subjectRice varietiesen_US
dc.subjectParboilingen_US
dc.subjectNutrient compositionen_US
dc.titleComparative study on nutrient composition of various methods of parboiled and non-parboiled rice from Sri Lankaen_US
dc.typeResearch abstracten_US
Appears in Collections:Biochemistry

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