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Please use this identifier to cite or link to this item: http://192.248.43.153/handle/1/3072
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dc.contributor.authorNizam, N.
dc.contributor.authorArampath, P.C.
dc.date.accessioned2020-01-16T03:42:29Z-
dc.date.available2020-01-16T03:42:29Z-
dc.date.issued2016
dc.identifier.citationTropical Agricultural Research, 27(4):p.420-426
dc.identifier.urihttp://192.248.43.153/handle/1/3072-
dc.publisherPostgraduate Institute of Agriculture, University of Peradeniya:Peradeniya
dc.subjectCookies
dc.subjectNymphaea pubescens Willd
dc.subjectOlu seed
dc.subjectOlu flour
dc.subjectWhite water lily
dc.titleDevelopment of olu (nymphaea pubescens willd) seed flour incorporated cookies and determination of organoleptic properties
dc.typeArticle
Appears in Collections:Tropical Agricultural Research

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