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1992_Vidurava 14 (03 & 04) English

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dc.contributor.authorSilva, S.K.H.
dc.contributor.authorSomapala, E.G.
dc.contributor.authorPathirana, R.
dc.date.accessioned2026-09-10T13:51:05Z
dc.date.issued1992
dc.description1 - Food standards and human well-being : Silva, S.K.H. ; 5 - Food adulterants and their detection : Somapala, E.G. ; 9 - Gluten proteins hold key to bread quality : Pathirana, R.
dc.identifier.citationVidurava, 14 (03 & 04) : 32p.
dc.identifier.issn1391-0299
dc.identifier.urihttp://vidya.nsf.gov.lk:8080/pdfs/ViduE_Arch/1992_Vol14_3-4E.pdf
dc.identifier.urihttps://viduketha.nsf.gov.lk/handle/123456789/20493
dc.language.isoen
dc.publisherColombo : Natural Resources, Energy and Science Authority of Sri Lanka ; Vidurava Issue
dc.subjectHealth Science
dc.subjectFood Standards
dc.subjectPublic Health
dc.subjectFood science
dc.subjectFood safety
dc.subjectCoffee
dc.subjectMilk products
dc.subjectAdulteration
dc.subjectStarch
dc.subjectFood Science
dc.subjectWheat
dc.subjectNutritive Value
dc.subjectBread
dc.subjectQuality Improvement
dc.subjectBiotechnology
dc.subjectFood Inspection
dc.title1992_Vidurava 14 (03 & 04) English
dc.typeScience Bulletin
dspace.entity.typePublication
oaire.citation.issue03 & 04
oaire.citation.volume14

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