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Please use this identifier to cite or link to this item: http://repository.kln.ac.lk/handle/123456789/8946
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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
Appears in Collections:Chemistry

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