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Please use this identifier to cite or link to this item: http://192.248.43.153/handle/1/2224
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dc.contributor.authorGunasekara, K.G.en_US
dc.contributor.authorDharmasena, D.A.N.en_US
dc.date.accessioned2014-11-05T10:51:21Z-
dc.date.available2014-11-05T10:51:21Z-
dc.date.issued2011en_US
dc.identifier.citationTropical Agricultural Research, 22(2):p.194-203en_US
dc.identifier.urihttp://192.248.43.153:8080/jspui/handle/1/2224-
dc.publisherPostgraduate Institute of Agriculture, University of Peradeniya:Peradeniyaen_US
dc.subjectFood Science and Technologyen_US
dc.subjectParboiled riceen_US
dc.subjectGrain shapeen_US
dc.subjectPresoakingen_US
dc.subjectCooking timeen_US
dc.subjectCooking energyen_US
dc.titleEffect of grain shape and pre-soaking on cooking time and cooking energyen_US
dc.typeArticleen_US
Appears in Collections:Tropical Agricultural Research

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