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Please use this identifier to cite or link to this item: http://192.248.43.153/handle/1/1766
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dc.contributor.authorWellala, C.K.D.en_US
dc.contributor.authorGunawardhane, M.H.W.en_US
dc.contributor.authorWijeratne, M.C.P.en_US
dc.contributor.authorIlleperuma, C.K.en_US
dc.date.accessioned2014-11-05T10:48:56Z-
dc.date.available2014-11-05T10:48:56Z-
dc.date.issued2004en_US
dc.identifier.citationTropical Agricultural Research, 16:p.114-120en_US
dc.identifier.urihttp://192.248.43.153/handle/1/1766-
dc.publisherPostgraduate Institute of Agriculture, University of Peradeniya:Peradeniyaen_US
dc.subjectFood Scienceen_US
dc.subjectRice fermentationen_US
dc.subjectYeast isolatesen_US
dc.subjectCoconut sapen_US
dc.subjectPalmyrah sapen_US
dc.subjectSaccharomyces speciesen_US
dc.titleFermentation of rice using yeast isolated from coconut and palmyrah sap.en_US
dc.typeArticleen_US
Appears in Collections:Tropical Agricultural Research

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