Coating of Foods with Plant Based Gum to Reduce Oil Absorption during Frying

dc.contributor.author	Weerasekera, O.P.
dc.date.accessioned	2017-04-03T05:19:37Z
dc.date.available	2017-04-03T05:19:37Z
dc.date.issued	2015
dc.identifier.citation	Weerasekera, O.P. (2015). Coating of Foods with Plant Based Gum to Reduce Oil Absorption during Frying (Unpublished Master's Thesis). University of Sri Jayewardenepura, Nugegoda.	en_US, si_LK
dc.identifier.uri	http://dr.lib.sjp.ac.lk/handle/123456789/4724
dc.language.iso	en_US	en_US, si_LK
dc.publisher	UNIVERSITY OF SRI JAYEWARDENEPURA, NUGEGODA	en_US, si_LK
dc.title	Coating of Foods with Plant Based Gum to Reduce Oil Absorption during Frying	en_US, si_LK
dc.type	Thesis	en_US, si_LK
dc.identifier.doi	10.31357/fapsmst.2015.00396