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Please use this identifier to cite or link to this item: http://192.248.43.153/handle/1/1602
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dc.contributor.authorMalanganie, K.G.P.en_US
dc.contributor.authorGamlath, G.G.S.en_US
dc.date.accessioned2014-11-05T10:48:12Z-
dc.date.available2014-11-05T10:48:12Z-
dc.date.issued2001en_US
dc.identifier.citationTropical Agricultural Research, 13:p.51-60en_US
dc.identifier.urihttp://192.248.43.153/handle/1/1602-
dc.publisherPostgraduate Institute of Agriculture, University of Peradeniya:Peradeniyaen_US
dc.subjectFood Scienceen_US
dc.subjectCrysophylum roxberghien_US
dc.subjectPectinen_US
dc.subjectPhysicochemical propertiesen_US
dc.subjectJamsen_US
dc.subjectFruit productsen_US
dc.subjectFruit leatheren_US
dc.titleProperties of pectin isolated from lawulu (Crysophylum roxberghi G Don) and development of jam and fruit leather using lawulu and pineappleen_US
dc.typeArticleen_US
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