DSpace Repository
Comparison of Guar and Xanthan Gums Added Gluten-free Muffins from Traditional Yam “Maha Angili Ala” (Dioscorea alata) Flour
- DSpace Home
- →
- Research Awards
- →
- Faculty of Applied Sciences
- →
- 2019 - Applied
- →
- View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.
| dc.contributor.author | Kalhari, S. | |
| dc.contributor.author | Wijesekara, I. | |
| dc.date.accessioned | 2022-09-12T06:00:42Z | |
| dc.date.available | 2022-09-12T06:00:42Z | |
| dc.date.issued | 2019 | |
| dc.identifier.citation | Kalhari, S. & Wijesekara, I. (2019). Comparison of Guar and Xanthan Gums Added Gluten-free Muffins from Traditional Yam “Maha Angili Ala” (Dioscorea alata) Flour. Authorized licensed use limited to: University of Newcastle. Downloaded on June 02,2020 at 04:12:13 UTC from IEEE Xplore. | en_US |
| dc.identifier.uri | http://dr.lib.sjp.ac.lk/handle/123456789/12127 | |
| dc.language.iso | en | en_US |
| dc.subject | foods, Dioscorea spp., gluten-free, muffins, traditional yams | en_US |
| dc.title | Comparison of Guar and Xanthan Gums Added Gluten-free Muffins from Traditional Yam “Maha Angili Ala” (Dioscorea alata) Flour | en_US |
| dc.type | Article | en_US |
Files in this item
This item appears in the following Collection(s)
-
2019 - Applied [287]