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

dc.contributor.author	Thennakoon, I.U.
dc.contributor.author	Prasanna, P.H.P.
dc.contributor.author	Wasala, W.M.C.B.
dc.date.accessioned	2017-03-08T15:08:18Z
dc.date.available	2017-03-08T15:08:18Z
dc.date.issued	2008
dc.identifier.citation	Abstracts of Final Year Research -2008, Vol:02, Faculty of Agriculture (97-98pg)	en_US
dc.identifier.issn	1800-3354
dc.identifier.uri	http://repository.rjt.ac.lk/handle/123456789/638
dc.language.iso	en	en_US
dc.publisher	Rajarata University of Sri Lanka	en_US
dc.subject	Variety	en_US
dc.subject	Bran Removal	en_US
dc.title	Effect of Variety and Degree of Bran Removal on Quality of Rice Flour and Rice Flour Based Products	en_US
dc.type	Article	en_US