Sensory Evaluation of traditional Breakfast Food Substituted with Soy Flour and Red Rice Flour

Please use this identifier to cite or link to this item: http://dlib.pdn.ac.lk/handle/1/3899

Title:	Sensory Evaluation of traditional Breakfast Food Substituted with Soy Flour and Red Rice Flour
Authors:	Perera, M. P. M. S. H. Sivakanesan, R. Abeysekera, D. T. D. J. Sarananda, K. H.
Keywords:	Health and Hygiene Soy bean Soy flour Red rice flour Breakfast food Glycine max
Issue Date:	4-Jul-2013
Publisher:	The University of Peradeniya
Citation:	Peradeniya University Research Sessions PURSE - 2012, Book of Abstracts, University of Peradeniya, Sri Lanka, Vol. 17, July. 4. 2012 pp. 137
URI:	http://www.dlib.pdn.ac.lk:8080/jspui/handle1/3899
Appears in Collections:	PURSE 2013

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