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Assessment of composition and functional properties of traditional Yam Varieties and Development of Value Added Muffins
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| dc.contributor.author | Gunasekara, G.D.M | |
| dc.contributor.author | Kalhari, D. L. S | |
| dc.contributor.author | Wickramasinghe, I | |
| dc.contributor.author | Wijesekara, I. | |
| dc.date.accessioned | 2022-08-31T09:49:09Z | |
| dc.date.available | 2022-08-31T09:49:09Z | |
| dc.date.issued | 2019 | |
| dc.identifier.citation | Gunasekara, G.D.M., et al. (2019). Assessment of composition and functional properties of traditional Yam Varieties and Development of Value Added Muffins. International Research Conference. Uwa Wellassa University. 2019 | en_US |
| dc.identifier.uri | http://dr.lib.sjp.ac.lk/handle/123456789/11885 | |
| dc.language.iso | en | en_US |
| dc.publisher | International Research Conference | en_US |
| dc.title | Assessment of composition and functional properties of traditional Yam Varieties and Development of Value Added Muffins | en_US |
| dc.type | Article | en_US |
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2019 - Applied [287]