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Showing 10 out of a total of 25 results for collection: Masters Thesis.
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DEVELOPMENT OF A BITTER MELON BASED SUPPLEMENTARY CAPSULE
PERERA, P.A.N.G.
(
UNIVERSITY OF SRI JAYEWARDENEPURA, NUGEGODA
,
2014
)
MICROBIAL QUALITY ANALYSIS OF RAW MIXED SALAD VEGETABLES
ABAYNAIKE, L.D.
(
university of Sri Jayewardenepura, Gangodawila, Nugegoda
,
2014
)
FORMULATION OF COMPOSITE FLOUR MIXTURE FOR BREAD AND FLAT BREAD PRODUCTS
Baasuriya, B.D.H.
(
UNIVERSITY OF SRI JAYEWARDENEPURA, NUGEGODA
,
2014
)
COMBINED PROCESSING OF FLYING FISH (Cheilopogon sp.) UI' PRESSURE COOKiNG, SMOKING, CHILLING, FREEZING AND DRYING
Fernando, H.S.G.N.
(
UNIVERSITY OF SRI JAYEWARDENEPURA, NUGEGODA
,
2014
)
NUTRITIONAL EVALUATION AND INFLUENCE ON CARBOHYDRATE AND LIPID METABOLISM OF PORRIDGE MADE WITH GREEN LEAFY VEGETABLES
Senadheera, S.P.A.S.
(
UNIVERSITY OF SRI JAYEWARDENEPURA, NUGEGODA
,
2014
)
DEVELOPMENT AND FORMULATION OF MEAL REPLACEMENT BREAKFAST BAR- ON THE GO FOR SEDENTARY LIFE STYLED ADULTS IN SRI LANKA
Weerakoon, W.M.S.D.
(
UNIVERSITY OF SRI JAYEWARDENEPURA, NUGEGODA
,
2014
)
Development of a color calendar for food colors using natural colors
Chandramali, A. P. G. V.
(
University of Sri Jayewardenepura, Nugegoda
,
2014
)
IN VITRO STUDY ON ANTIOXIDANT ACTIVITY OF DIFFERENT EXTRACTS OF ALLIUM SA TIVUM.L (BULB) AND THE DIGESTIBILITY
Ihsan, A.L.M.
(
university of Sri Jayewardenepura, Gangodawila, Nugegoda
,
2014
)
DEVELOPMENT OF NUTRI BARS USING TRADITIONAL FOOD FORMULATION BASES
DHARMARATHNE, S.D.
(
UNIVERSITY OF SRI JAYEWARDENEPURA, NUGEGODA
,
2014
)
Development of Natural Flavoured Vinegar
Samarasinghe, D.I.
(
University of Sri Jayewardenepura, Nugegoda
,
2014
)
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Author
ABAYNAIKE, L.D. (1)
ANGAMMANA, G. (1)
ARIYARATNE, P.N.K. (1)
Baasuriya, B.D.H. (1)
Chandramali, A. P. G. V. (1)
Chandrasekara, N. (1)
Dasanayaka, D.M.R.U. (1)
DHARMARATHNE, S.D. (1)
Fernando, H.S.G.N. (1)
HENDAWITHARANA, D.Y. (1)
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Date Issued
2014 (25)