Improving the nutritional quality of coconut oil by incorporating phenolic substances of coconut cake

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dc.contributor.authorSeneviratne, K.N.
dc.contributor.authorHapuarachchi, C.D.
dc.contributor.authorEkanayake, S.
dc.date.accessioned2015-07-24T05:38:07Z
dc.date.available2015-07-24T05:38:07Z
dc.date.issued2009
dc.identifier.citationSeneviratne, Kapila N., Hapuarachchi, Chamil D. and Ekanayake, Sagarika, 2009. Improving the nutritional quality of coconut oil by incorporating phenolic substances of coconut cake. Proceedings of the 65th Annual Sessions of Sri Lanka Association for the Advancement of Science, pp 126.en_US
dc.identifier.urihttp://repository.kln.ac.lk/handle/123456789/8946
dc.language.isoenen_US
dc.publisherSri Lanka Association for the Advancement of Scienceen_US
dc.titleImproving the nutritional quality of coconut oil by incorporating phenolic substances of coconut cakeen_US
dc.typeArticleen_US

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