The effect of different levels of locally produced buttermilk powder on the sensory qualities of ice-cream
| dc.contributor.author | Silva, K.F.S.T. | |
| dc.contributor.author | Appuhamy, J.A.D.R.N. | |
| dc.contributor.author | Dharmasiri, E.G.P. | |
| dc.date.accessioned | 2026-07-13T18:58:16Z | |
| dc.date.issued | 2001 | |
| dc.identifier.uri | http://vidya.nsf.gov.lk:8080/pdfs/vidslaas/2001/B071.pdf | |
| dc.identifier.uri | https://viduketha.nsf.gov.lk/handle/123456789/12429 | |
| dc.language.iso | English | |
| dc.publisher | Proceedings of the 57th Annual Session,Part 1-Abstracts | |
| dc.subject | Agricultural Sciences, Forestry & Fisheries | |
| dc.subject | - | |
| dc.title | The effect of different levels of locally produced buttermilk powder on the sensory qualities of ice-cream | |
| dc.type | Article |