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

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dc.contributor.authorWeerasekera, O.P.
dc.date.accessioned2017-04-03T05:19:37Z
dc.date.available2017-04-03T05:19:37Z
dc.date.issued2015
dc.identifier.citationWeerasekera, 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 Coating of Foods with Plant Based Gum to Reduce Oil Absorption during Frying (Unpublished Master's Thesis).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.doi10.31357/fapsmst.2015.00396
dc.identifier.urihttp://dr.lib.sjp.ac.lk/handle/123456789/4724
dc.language.isoen_USen_US, si_LK
dc.publisherUNIVERSITY OF SRI JAYEWARDENEPURA, NUGEGODAen_US, si_LK
dc.titleCoating of Foods with Plant Based Gum to Reduce Oil Absorption during Fryingen_US, si_LK
dc.typeThesisen_US, si_LK

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