Sensory and Nutritional Attributes of Sausages Developed with Sprouted Low Amylose Rice Varieties

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dc.contributor.authorHafeel, R.F.
dc.contributor.authorPubudangani, I.
dc.contributor.authorWijeratne, V.
dc.contributor.authorSumanawathi, A.P.
dc.date.accessioned2021-09-07T03:55:47Z
dc.date.available2021-09-07T03:55:47Z
dc.date.issued2014
dc.identifier.citationAnnals of the Sri Lanka Department of Agriculture, 16:p.205-214
dc.identifier.urihttps://dl-doa.nsf.gov.lk/handle/1/3417
dc.publisherDepartment of Agriculture:Peradeniya
dc.subjectFood
dc.subjectLow amylose
dc.subjectRice sausages
dc.subjectNutritional attributes
dc.subjectSensory evaluation
dc.titleSensory and Nutritional Attributes of Sausages Developed with Sprouted Low Amylose Rice Varieties
dc.typeArticle

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Annals of the Sri Lanka Department of Agriculture (ASDA)