Effect of processing on the dietary fibre composition of traditional breakfasts

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dc.contributor.authorVithanage, J.W.
dc.date.accessioned2020-07-13T05:38:46Z
dc.date.available2020-07-13T05:38:46Z
dc.date.issued2003
dc.format.extent68
dc.identifier.degreeBSc
dc.identifier.indexnumber99/AS/042
dc.identifier.reportnoAP-FOOD-082
dc.identifier.urihttps://dl-susl.nsf.gov.lk/handle/1/172
dc.publisherSabaragamuwa University of Sri Lanka
dc.subjectFood Science and Technology
dc.titleEffect of processing on the dietary fibre composition of traditional breakfasts
dc.typeResearch Report

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