Preparation and quality evaluation of papaya fruit leather

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dc.contributor.authorMuraleetharan, B.
dc.date.accessioned2019-06-21T04:14:56Z
dc.date.available2019-06-21T04:14:56Z
dc.date.issued1997
dc.format.extent27
dc.identifier.degreeBSc
dc.identifier.reportnoAP-FOOD-018-1997
dc.identifier.urihttps://dl-susl.nsf.gov.lk/handle/1/67
dc.publisherSabaragamuwa University of Sri Lanka
dc.subjectFood Science and Technology
dc.titlePreparation and quality evaluation of papaya fruit leather
dc.typeResearch Report

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