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: TextPublisher: 2020 : , Description: xvii, 239 p. ; ill. (some col) ; 29 cm.Subject(s): Food science DDC classification: 664Item type | Current location | Collection | Call number | Copy number | Status | Date due | Barcode | Item holds |
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Permanent Reference Materials | Main Library Ceylon Room | Theses Collection | 664 KAS (Browse shelf) | 1 | Not for loan | 232069 |
Total holds: 0
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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