Effect of processing time on resistant starch content of selected cooked tubers

Thumbnail Image

Files

effect B8.pdf (354.65 KB)

Date

2014

Authors

Journal Title

Journal ISSN

Volume Title

Publisher

Jaffna Science Association

Abstract

Description

Keywords

Cooked tubers, Processing time, Resistant starch

Citation

Procee.of Jaffna Science Association, Vol. 22, No. 1, May 2015

URI

http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/7249

Collections

Biochemistry

Endorsement

Review

Supplemented By

Referenced By