Effect of different cultivars and preparation methods on vitamin E., total fat and fatty acid content of soybean (Glycine max (L.) Merr.) seeds

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dc.contributor.authorVasantharuba, S.en_US
dc.contributor.authorLiyanage, P.G.en_US
dc.contributor.authorSivakanesan, R.en_US
dc.date.accessioned2014-11-12T10:54:49Z
dc.date.available2014-11-12T10:54:49Z
dc.date.issued2006en_US
dc.identifier.citationTropical Agricultural Research, 18:p.386-393en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/12179
dc.publisherPostgraduate Institute of Agriculture, University of Peradeniya:Peradeniyaen_US
dc.subjectAgricultureen_US
dc.subjectSoybeanen_US
dc.subjectGlycine max (L.) merr.en_US
dc.subjectSeedsen_US
dc.subjectCultivarsen_US
dc.subjectNutritional assessmenten_US
dc.subjectVitamin Een_US
dc.subjectFat contenten_US
dc.subjectFatty acid contenten_US
dc.titleEffect of different cultivars and preparation methods on vitamin E., total fat and fatty acid content of soybean (Glycine max (L.) Merr.) seedsen_US
dc.typeAen_US

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