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Please use this identifier to cite or link to this item:
http://dlib.pdn.ac.lk/handle/1/4751
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| Title: | Proximate Analysis of Rotti, Pittu and Thosai Prepared Using Soy, Rice and Flours |
| Authors: | Perera, M. P. M. S. H.
Sivakanesan, R.
Abeysekara, D. T. D. J.
Sarananda, K. H. |
| Keywords: | Food, Nutrition and Livestock
Breakfast foods
Rotti
Pittu
Thosai
Rice flour
Wheat flour
Soybean
Sri Lankan foods |
| Issue Date: | 4-Jul-2014 |
| Publisher: | University of Peradeniya , Sri Lanka |
| Citation: | Proceedings Peradeniya University International Research Sessions (iPURSE 2014) ,Vol. 18, July 4 & 5, 2014, University of peradeniya, Sri lanka, pp. 207 |
| URI: | http://www.dlib.pdn.ac.lk/archive/handle1/4751 |
| Appears in Collections: | iPURSE 2014
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