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Assessment of composition and functional properties of traditional Yam Varieties and Development of Value Added Muffins

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dc.contributor.author Gunasekara, G.D.M
dc.contributor.author Kalhari, D. L. S
dc.contributor.author Wickramasinghe, I
dc.contributor.author Wijesekara, I.
dc.date.accessioned 2022-08-31T09:49:09Z
dc.date.available 2022-08-31T09:49:09Z
dc.date.issued 2019
dc.identifier.citation Gunasekara, G.D.M., et al. (2019). Assessment of composition and functional properties of traditional Yam Varieties and Development of Value Added Muffins. International Research Conference. Uwa Wellassa University. 2019 en_US
dc.identifier.uri http://dr.lib.sjp.ac.lk/handle/123456789/11885
dc.language.iso en en_US
dc.publisher International Research Conference en_US
dc.title Assessment of composition and functional properties of traditional Yam Varieties and Development of Value Added Muffins en_US
dc.type Article en_US


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