Study on utilization of soy milk residue to manufacture "tempeh"

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dc.contributor.authorRupasinghe, R.N.P.
dc.date.accessioned2019-06-21T04:32:06Z
dc.date.available2019-06-21T04:32:06Z
dc.date.issued2003
dc.format.extent74
dc.identifier.degreeBSc
dc.identifier.indexnumber99/AS/039
dc.identifier.reportnoAP-FOOD-080
dc.identifier.urihttps://dl-susl.nsf.gov.lk/handle/1/107
dc.publisherSabaragamuwa University of Sri Lanka
dc.subjectFood Science and Technology
dc.titleStudy on utilization of soy milk residue to manufacture "tempeh"
dc.typeResearch Report

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