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Please use this identifier to cite or link to this item: http://dlib.pdn.ac.lk/handle/1/4751

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
Rice flour
Wheat flour
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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