effect of pressure cooking on trypsin inhibitor activity of locally grown legume varieties in Sri Lanka

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dc.contributor.authorAbeykoon, A. M. C. N
dc.contributor.authorGunasekara, M. A
dc.contributor.authorHerath, H. M. T
dc.contributor.authorLiyanage, S. L
dc.contributor.authorJayasinghe, M. A
dc.date.accessioned2022-09-07T04:33:34Z
dc.date.available2022-09-07T04:33:34Z
dc.date.issued2019
dc.identifier.citationAbeykoon, A. M. C. N., et al. (2019). effect of pressure cooking on trypsin inhibitor activity of locally grown legume varieties in Sri Lanka. Biennial Research symposium. 2019en_US
dc.identifier.urihttp://dr.lib.sjp.ac.lk/handle/123456789/11952
dc.language.isoenen_US
dc.publisherBiennial Research symposiumen_US
dc.titleeffect of pressure cooking on trypsin inhibitor activity of locally grown legume varieties in Sri Lankaen_US
dc.typeArticleen_US

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