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Proximate Composition of the Flesh and the Peel of Sri Lankan Cassava Variety “MU-51”

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dc.contributor.author Somendrika, M.A.D.
dc.contributor.author Wickramasinghe, I.
dc.contributor.author Wansapala, M.A.J.
dc.contributor.author Peiris, S.
dc.date.accessioned 2019-01-04T05:24:52Z
dc.date.available 2019-01-04T05:24:52Z
dc.date.issued 2017
dc.identifier.citation Somendrika, M.A.D., Wickramasinghe, I., Wansapala, M.A.J., Peiris,S., (2017)."Proximate Composition of the Flesh and the Peel of Sri Lankan Cassava Variety “MU-51”,International Journal of Innovoative Research in Technology, Vo.4(7), pp.267-270 en_US
dc.identifier.issn 2349-6002
dc.identifier.uri http://dr.lib.sjp.ac.lk/handle/123456789/7898
dc.description.abstract attached en_US
dc.language.iso en en_US
dc.subject Cassava en_US
dc.subject Proximate composition en_US
dc.subject Macro nutrients en_US
dc.subject MU 51 en_US
dc.subject Cassava peel en_US
dc.subject Cassava flesh en_US
dc.title Proximate Composition of the Flesh and the Peel of Sri Lankan Cassava Variety “MU-51” en_US
dc.type Article en_US


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