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Please use this identifier to cite or link to this item: http://192.248.43.153/handle/1/2179
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dc.contributor.authorGanegama Arachchi, G.J.en_US
dc.contributor.authorWijeratne, D.B.T.en_US
dc.date.accessioned2014-11-05T10:51:04Z-
dc.date.available2014-11-05T10:51:04Z-
dc.date.issued1995en_US
dc.identifier.citationTropical Agricultural Research, 7:p.288en_US
dc.identifier.urihttp://192.248.43.153/handle/1/2179-
dc.publisherPostgraduate Institute of Agriculture, University of Peradeniya:Peradeniyaen_US
dc.subjectFood Science and Technologyen_US
dc.subjectTomatoesen_US
dc.subjectOnionsen_US
dc.subjectMushroomsen_US
dc.subjectFood productsen_US
dc.subjectDehydrationen_US
dc.subjectSoup mixen_US
dc.subjectSensory evaluationen_US
dc.titleUtilization of local vegetables to develop an instant soup mixtureen_US
dc.typeArticleen_US
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