Comparison of fermentation properties in raw and boiled legumes after simulated digestion
Authors
D. Wickramarachchi
National Institute of Fundamental Studies, Hanthana Road, Kandy
DOI: https://doi.org/10.4038/cjs.v49i4.7820 | Journal eISSN: 2513-230X
Language: English
Page range: 403 - 408
Published on: Dec 24, 2020
Published by: Faculty of Science, University of Peradeniya, Sri Lanka
In partnership with: Paradigm Publishing Services
© 2020 U. Wimalaweera, A. Deen, R. Visvanathan, S. M. Sewwandi, S. Wickramanayake, D. Wickramarachchi, N. Marikkar, I. Ratnayake, B. C. Jayawardana, R. Liyanage, published by Faculty of Science, University of Peradeniya, Sri Lanka
This work is licensed under the Creative Commons Attribution 4.0 License.