Articles by K.H. Saranandha (1)

Effect of Different Modification Methods on Gelatinization Properties and Amylose Content of Kithul (Caryota urens) Flour

J.A.A.C. Wijesinghe, I. Wicramasinghe and K.H. Saranandha

Pakistan Journal of Nutrition 15 ( 4 ): 312 - 318 , 2016

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