influence of temperature on degree of cooking of soya and rice blends in an extrusion cooker

Simple item page
dc.contributor.authorSiriwardana, T.D.W..Soybean Foods Reseach Center,CARI,Gannoruwa
dc.contributor.authorJayasekara, L..Soybean Foods Reseach Center,CARI,Gannoruwa
dc.contributor.authorArachchi, D.D.D.K..Soybean Foods Reseach Center,CARI,Gannoruwa
dc.date.accessioned2026-07-14T07:07:15Z
dc.date.issued1993
dc.identifier.urihttp://vidya.nsf.gov.lk:8080/pdfs/vidslaas/1993/B071.pdf
dc.identifier.urihttps://viduketha.nsf.gov.lk/handle/123456789/13943
dc.language.isoEnglish
dc.publisherProceedings of the 49th Annual Session,Part I - Abstracts
dc.subjectAgricultural Science and Forestry
dc.subject-
dc.titleinfluence of temperature on degree of cooking of soya and rice blends in an extrusion cooker
dc.typeArticle

Files

Original bundle

Now showing 1 - 1 of 1
Thumbnail Image
Name:
B071.pdf
Size:
41.51 KB
Format:
Adobe Portable Document Format
Download

License bundle

Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
0 B
Format:
Plain Text
Description:
Download

Collections

Annual Session Proceedings – Abstracts

Copyright © National Science Foundation, Sri Lanka

Solution and developed by the NSLRC of National Science Foundation, Sri Lanka