Changes in the dietry fibre content during processing of traditional breakfasts
| dc.contributor.author | Vithanage, J.W.,Faculty of Applied Sciences.Sabaragamuwa University of sri lanka,Battala | |
| dc.contributor.author | Gooneratne, J.,Agro and Food Technology Division.Industrial Technology Institute,Colombo,jaanaki@iti.lk | |
| dc.date.accessioned | 2026-07-12T19:51:38Z | |
| dc.date.issued | 2003 | |
| dc.identifier.uri | http://vidya.nsf.gov.lk:8080/pdfs/vidslaas/2003/603E2.pdf | |
| dc.identifier.uri | https://viduketha.nsf.gov.lk/handle/123456789/897 | |
| dc.language.iso | English | |
| dc.publisher | Proceedings of the 59th Anuual Session,Part 1 - Abstracts | |
| dc.subject | - | |
| dc.title | Changes in the dietry fibre content during processing of traditional breakfasts | |
| dc.type | Article |