Formulation and development of a savory granola bar with textured soya protein and dehydrated fish as a "source of protein"

dc.contributor.author	Wijethunga, H.M.D.B.
dc.date.accessioned	2017-04-03T06:45:42Z
dc.date.available	2017-04-03T06:45:42Z
dc.date.issued	2015
dc.identifier.citation	Wijethunga, H.M.B.D. (2015), Formulation and development of a savory granola bar with textured soya protein and dehydrated fish as a "source of protein" (Unpublished Master's thesis). University of Sri Jayewardenepura, Nugegoda	en_US, si_LK
dc.identifier.uri	http://dr.lib.sjp.ac.lk/handle/123456789/4760
dc.language.iso	en_US	en_US, si_LK
dc.publisher	University of Sri Jayewardenepura, Nugegoda	en_US, si_LK
dc.title	Formulation and development of a savory granola bar with textured soya protein and dehydrated fish as a "source of protein"	en_US, si_LK
dc.type	Thesis	en_US, si_LK
dc.identifier.doi	10.31357/fapsmst.2015.00467