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Please use this identifier to cite or link to this item: http://192.248.43.153/handle/1/1951
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dc.contributor.authorKadawatha arachchige, L.Nen_US
dc.contributor.authorIlleperuma, C.K.en_US
dc.contributor.authorWewegama, L.B.en_US
dc.contributor.authorGunawardhane, M.H.W.en_US
dc.date.accessioned2014-11-05T10:49:49Z-
dc.date.available2014-11-05T10:49:49Z-
dc.date.issued2006en_US
dc.identifier.citationTropical Agricultural Research, 18:p.116-125en_US
dc.identifier.urihttp://192.248.43.153/handle/1/1951-
dc.publisherPostgraduate Institute of Agriculture, University of Peradeniya:Peradeniyaen_US
dc.subjectFood Science and Technologyen_US
dc.subjectRice wineen_US
dc.subjectAlcoholic beverageen_US
dc.subjectQualityen_US
dc.subjectPolishing ratioen_US
dc.subjectBG 358en_US
dc.subjectIndica rice varietyen_US
dc.subjectRice fermentationen_US
dc.subjectYeast strainen_US
dc.subjectSaccharomyces cerevisiaeen_US
dc.subjectAspergillus oryzaeen_US
dc.titleQuality of rice wine as affected by rice polishing ratioen_US
dc.typeArticleen_US
Appears in Collections:Tropical Agricultural Research

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