Department of Food Science & Technology(DFT) http://repository.wyb.ac.lk/handle/1/2759 2026-05-08T14:17:30Z 2026-05-08T14:17:30Z Study on the hard boiled candy and milk based toffees production under suger confectionery De Alwis, L.W.J.K. http://repository.wyb.ac.lk/handle/1/2817 2021-03-19T03:57:32Z 1994-01-01T00:00:00Z Study on the hard boiled candy and milk based toffees production under suger confectionery De Alwis, L.W.J.K. 1994-01-01T00:00:00Z Study on the natural cheese making and bio-chemical changes during the ripening period Ovitigala, H. http://repository.wyb.ac.lk/handle/1/2816 2021-03-19T03:57:44Z 1994-01-01T00:00:00Z Study on the natural cheese making and bio-chemical changes during the ripening period Ovitigala, H. 1994-01-01T00:00:00Z Chemical methods in food analysis and food quality control Ranawaka, R.A.P.S. http://repository.wyb.ac.lk/handle/1/2815 2021-03-19T03:57:54Z 1994-01-01T00:00:00Z Chemical methods in food analysis and food quality control Ranawaka, R.A.P.S. 1994-01-01T00:00:00Z Study on food technology programme (manufacture of desiccated coconut) in Serendib Coconut Product (Pvt) Ltd. Somarathna, G.D.N. http://repository.wyb.ac.lk/handle/1/2814 2021-03-19T03:57:16Z 1994-01-01T00:00:00Z Study on food technology programme (manufacture of desiccated coconut) in Serendib Coconut Product (Pvt) Ltd. Somarathna, G.D.N. 1994-01-01T00:00:00Z