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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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