Enhancing the flavour profile and rheological attributes of processed cheddar cheese

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dc.contributor.authorIndrakumara, M.G.P.
dc.date.accessioned2020-07-13T05:39:56Z
dc.date.available2020-07-13T05:39:56Z
dc.date.issued2006
dc.format.extent106
dc.identifier.degreeBSc
dc.identifier.indexnumber01/AS/062
dc.identifier.reportnoAP-FOOD-211
dc.identifier.universitySabaragamuwa University of Sri Lanka
dc.identifier.urihttps://dl-susl.nsf.gov.lk/handle/1/226
dc.subjectFood Science and Technology
dc.titleEnhancing the flavour profile and rheological attributes of processed cheddar cheese
dc.typeResearch Report

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