Effect of Variety and Degree of Bran Removal on Quality of Rice Flour and Rice Flour Based Products

Effect of Variety and Degree of Bran Removal on Quality of Rice Flour and Rice Flour Based Products

Thennakoon, I.U.; Prasanna, P.H.P.; Wasala, W.M.C.B.
URI: http://repository.rjt.ac.lk/handle/123456789/638
Date: 2008

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