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Please use this identifier to cite or link to this item: http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/9580
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dc.contributor.authorSadeeka, M.F.-
dc.contributor.authorKeerthini, S.-
dc.contributor.authorJeyavanan, K.-
dc.date.accessioned2023-06-26T05:53:19Z-
dc.date.available2023-06-26T05:53:19Z-
dc.date.issued2023-
dc.identifier.urihttp://repo.lib.jfn.ac.lk/ujrr/handle/123456789/9580-
dc.language.isoenen_US
dc.publisherSabaragamuwa University of Sri Lankaen_US
dc.subjectAloe veraen_US
dc.subjectProximateen_US
dc.subjectSauceen_US
dc.subjectSensoryen_US
dc.titleDevelopment of Sauce using Aloe barbadensis Milleren_US
dc.typeArticleen_US
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