Development of a dessert formulated with kithul flour (Caryota urens) as the gelatinizing agent
| dc.contributor.author | Wijesinghe, J.A.A.C..Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda | |
| dc.contributor.author | Wicramasinghe, I.Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda | |
| dc.contributor.author | Saranandha, K.H..Food Research Unit, Department of Agriculture, Gannoruwa, Peradeniya | |
| dc.date.accessioned | 2026-07-13T18:30:40Z | |
| dc.date.issued | 2013 | |
| dc.identifier.uri | http://vidya.nsf.gov.lk:8080/pdfs/vidslaas/2013/205B.pdf | |
| dc.identifier.uri | https://viduketha.nsf.gov.lk/handle/123456789/11876 | |
| dc.language.iso | English | |
| dc.publisher | Sri Lanka Association for the Advancement of Science Proceedings of the 69th Annual Sessions - 2013. Part 1 | |
| dc.subject | Agricultural Sciences and Forestry | |
| dc.subject | - | |
| dc.title | Development of a dessert formulated with kithul flour (Caryota urens) as the gelatinizing agent | |
| dc.type | Article |