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Kithul Flour (Caryota urens) as a Potential Flour Source for Food Industry

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dc.contributor.author Wijesinghe, J.A.A.C.
dc.contributor.author Wicramasinghe, I.
dc.contributor.author Saranandha, K.H.
dc.date.accessioned 2017-11-07T05:57:37Z
dc.date.available 2017-11-07T05:57:37Z
dc.date.issued 2015
dc.identifier.citation Wijesinghe, J.A.A.C., Wicramasinghe, I., Saranandha, K.H. (2015). "Kithul Flour (Caryota urens) as a Potential Flour Source for Food Industry", American Journal of Food Science and Technology, Vol.3 (1), pp. 10-18 en_US, si_LK
dc.identifier.uri http://dr.lib.sjp.ac.lk/handle/123456789/6576
dc.description.abstract Attached en_US, si_LK
dc.language.iso en_US en_US, si_LK
dc.publisher American Journal of Food Science and Technology en_US, si_LK
dc.subject Kithul flour en_US, si_LK
dc.subject Caryota urens en_US, si_LK
dc.subject Physico-chemical composition en_US, si_LK
dc.subject mineral content en_US, si_LK
dc.subject DSC en_US, si_LK
dc.subject FT-IR en_US, si_LK
dc.title Kithul Flour (Caryota urens) as a Potential Flour Source for Food Industry en_US, si_LK
dc.type Article en_US, si_LK


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