F-AND QUALITY STUDIES OF EXTRUDED WEANING FOOD USING LESS POPULAR GRAINS AND PULSES

dc.contributor.author	MARASINGHE, M.W.D.T.N.
dc.date.accessioned	2017-02-27T03:54:26Z
dc.date.available	2017-02-27T03:54:26Z
dc.date.issued	2006
dc.identifier.citation	M.W.D.T.N.MARASINGHE, (2006), "F-AND QUALITY STUDIES OF EXTRUDED WEANING FOOD USING LESS POPULAR GRAINS AND PULSES", university of Sri Jayewardenepura, Gangodawila, Nugegoda	en_US, si_LK
dc.identifier.uri	http://dr.lib.sjp.ac.lk/handle/123456789/4105
dc.language.iso	en_US	en_US, si_LK
dc.publisher	university of Sri Jayewardenepura, Gangodawila, Nugegoda	en_US, si_LK
dc.title	F-AND QUALITY STUDIES OF EXTRUDED WEANING FOOD USING LESS POPULAR GRAINS AND PULSES	en_US, si_LK
dc.type	Thesis	en_US, si_LK
dc.identifier.doi	10.31357/fapsmst.2006.00461