Assessment of composition and functional properties of traditional Yam Varieties and Development of Value Added Muffins

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dc.contributor.authorGunasekara, G.D.M
dc.contributor.authorKalhari, D. L. S
dc.contributor.authorWickramasinghe, I
dc.contributor.authorWijesekara, I.
dc.date.accessioned2022-08-31T09:49:09Z
dc.date.available2022-08-31T09:49:09Z
dc.date.issued2019
dc.identifier.citationGunasekara, G.D.M., et al. (2019). Assessment of composition and functional properties of traditional Yam Varieties and Development of Value Added Muffins. International Research Conference. Uwa Wellassa University. 2019en_US
dc.identifier.urihttp://dr.lib.sjp.ac.lk/handle/123456789/11885
dc.language.isoenen_US
dc.publisherInternational Research Conferenceen_US
dc.titleAssessment of composition and functional properties of traditional Yam Varieties and Development of Value Added Muffinsen_US
dc.typeArticleen_US

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