Ariyarathna, H. G. C. S.
Evaluation of nutritional properties and development of value added rice flour based products using traditional rice varieties [Thesis] Ariyarathna, H. G. C. S. - 2010 - 127 p. ill. 29 cm.
A Thesis submited to USJP as partial fulfillment of the award of degree of BSC (sp) in food science and technology
Grain products
664.725 / ARI
Evaluation of nutritional properties and development of value added rice flour based products using traditional rice varieties [Thesis] Ariyarathna, H. G. C. S. - 2010 - 127 p. ill. 29 cm.
A Thesis submited to USJP as partial fulfillment of the award of degree of BSC (sp) in food science and technology
Grain products
664.725 / ARI