Thd, okakjo ñ me‚ iy l=re÷ j, úfYaIs; T!Iëh n,hla ;sfhk nj' wm oeka n,uq fuu mdkh ;kd .kafka flfiao lsh,'
WKq j;=r ùÿrejlg l=re÷ l=vq f;a ye¢ Nd.hla oud th isis,a jkakg bv ;nkak' ^fndkak mq¿jka ;rfï WKqiqulg isis,a Wkdu we;s& bkamiq ó me‚ f;a yekaola tl;=lr fyd¢ka ye¢ .d ñY% lr.kak'
Ndú;d lrk whqre
fuh ojfia úúO wjia:djkays Ndú;d l, hq;=h' tu ld,hka my;ska olajd ;sfhkjd'
Tnf.a WoEik wdydrhg úkdä 20-30 lg fmr ysia nv fuu ñY%Kh ìug .kak
wdydr fõ,a folla w;r;=r nv.sks oefka kï fuh mdkh lrkak
Tn jHdhdïj, fhfokafka kï ysia nv jHdhdu j, fhfokak' jHdhdïj,g miq fuh mdkh lrkak'
yjia jrefõo" kskaog hEug m%:uo fuh mdkhg .kak
2009 § International Journal of Food Sciences and Nutrition i.rdfõ wOHkhlska m, jqfha fuu mdkh Èhjeähd frda.skago WÑ; njhs' fuu.ska wdydr ðrKho b;d myiqfjka isÿ lrjk w;r mßjD;sh fõ.ho ukdj isÿ lr Tnj ksfrda.sj;a ;nhs' jvd;a ld¾hlaIu m%;sM, ,eîug wdydr j, ukd md,khlao jHdhduo lsÍu wjYH fõ'
w;¾cd,fhka Wmqgd .ekSuls

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