Liyanage, D.S., Tillekeratne, M. and Hewage, S., 2001. Preparation and characterization of edible soy protein films. Journal of the National Science Foundation of Sri Lanka, 29(3-4), pp.137–145. DOI: http://doi.org/10.4038/jnsfsr.v29i3-4.2612

Liyanage DS, Tillekeratne M, Hewage S. Preparation and characterization of edible soy protein films. Journal of the National Science Foundation of Sri Lanka. 2001;29(3-4):137–45. DOI: http://doi.org/10.4038/jnsfsr.v29i3-4.2612

Liyanage, D. S., Tillekeratne, M., & Hewage, S. (2001). Preparation and characterization of edible soy protein films. Journal of the National Science Foundation of Sri Lanka, 29(3-4), 137–145. DOI: http://doi.org/10.4038/jnsfsr.v29i3-4.2612

Liyanage DS, Tillekeratne M and Hewage S, ‘Preparation and Characterization of Edible Soy Protein Films’ (2001) 29 Journal of the National Science Foundation of Sri Lanka 137 DOI: http://doi.org/10.4038/jnsfsr.v29i3-4.2612

Liyanage, Duminda Shiromalee, Mangala Tillekeratne, and Sujatha Hewage. 2001. “Preparation and Characterization of Edible Soy Protein Films”. Journal of the National Science Foundation of Sri Lanka 29 (3-4): 137–45. DOI: http://doi.org/10.4038/jnsfsr.v29i3-4.2612

Liyanage, Duminda Shiromalee, Mangala Tillekeratne, and Sujatha Hewage. “Preparation and Characterization of Edible Soy Protein Films”. Journal of the National Science Foundation of Sri Lanka 29, no. 3–4 (2001): 137–45. DOI: http://doi.org/10.4038/jnsfsr.v29i3-4.2612

Liyanage, D. S., et al.. “Preparation and Characterization of Edible Soy Protein Films”. Journal of the National Science Foundation of Sri Lanka, vol. 29, no. 3-4, 2001, pp. 137–45. DOI: http://doi.org/10.4038/jnsfsr.v29i3-4.2612