Changes in the dietry fibre content during processing of traditional breakfasts

Files

603E2.pdf (490.4 KB)

Date

Authors

Vithanage, J.W.,Faculty of Applied Sciences.Sabaragamuwa University of sri lanka,Battala

Gooneratne, J.,Agro and Food Technology Division.Industrial Technology Institute,Colombo,jaanaki@iti.lk

Publisher

Proceedings of the 59th Anuual Session,Part 1 - Abstracts

Keywords

URI

http://vidya.nsf.gov.lk:8080/pdfs/vidslaas/2003/603E2.pdf
https://viduketha.nsf.gov.lk/handle/123456789/897

Collections

Annual Session Proceedings – Abstracts