COMPARISON OF ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF RAW AND COOKED RICE OF IMPORTED AND NATIVE TO SRI LANKA

dc.contributor.author	Fernando, Thivanka Rochana
dc.contributor.author	Kandaih, Mathi
dc.date.accessioned	2021-08-11T04:04:26Z
dc.date.available	2021-08-11T04:04:26Z
dc.date.issued	2016-06-30
dc.identifier.issn	2659-2193
dc.identifier.uri	http://220.247.247.85:8081/handle/123456789/40939
dc.description	Food Science, BMS, Sri Lanka	en_US
dc.publisher	GARI Publisher	en_US
dc.relation.ispartofseries	Volume. 02;Issue. 02
dc.subject	Antioxidants	en_US
dc.subject	Imported rice	en_US
dc.subject	Sri Lankan rice	en_US
dc.subject	Cooking effect	en_US
dc.subject	Antimicrobial activity	en_US
dc.title	COMPARISON OF ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF RAW AND COOKED RICE OF IMPORTED AND NATIVE TO SRI LANKA	en_US
dc.type	Article	en_US
dc.identifier.accno	53565	en_US