Evaluation of extrusion cooking qualities of blends of rice bran, soya and wheat flour

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dc.contributor.authorRathnasekara, W.T.L.
dc.contributor.authorGunathilake, K.D.P.P.
dc.date.accessioned2026-07-15T03:42:31Z
dc.date.issued2019
dc.identifier.urihttps://viduketha.nsf.gov.lk/handle/123456789/18571
dc.language.isoEnglish
dc.publisherProceedings of the 75th Annual Session 2019 Part I: Abstracts
dc.subjectAgricultural Sciences and Forestry
dc.subject-
dc.titleEvaluation of extrusion cooking qualities of blends of rice bran, soya and wheat flour
dc.typeArticle

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