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Incorporation of antioxidants from blue and purple colored fruit sources with edible grade natural bonding materials for food industry

By: Kasunmala, Indhigahawala Gamage Gimanie.
Material type: TextTextPublisher: 2020 : , Description: xvii, 239 p. ; ill. (some col) ; 29 cm.Subject(s): Food science DDC classification: 664
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Item type Current location Collection Call number Copy number Status Date due Barcode Item holds
Permanent Reference Materials Permanent Reference Materials Main Library
Ceylon Room 		Theses Collection 664 KAS (Browse shelf) 1 Not for loan 232069
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Thesis submitted to the University of Sri Jayewardenepura award of the degree of Doctor of Philosophy in food science and technology on 2020

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