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Please use this identifier to cite or link to this item: http://192.248.43.153/handle/1/1825
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dc.contributor.authorSiriwardana, T.D.W.en_US
dc.contributor.authorBamunuarachchi, A.en_US
dc.contributor.authorPerera, P.A.J.en_US
dc.date.accessioned2014-11-05T10:49:17Z-
dc.date.available2014-11-05T10:49:17Z-
dc.date.issued1998en_US
dc.identifier.citationTropical Agricultural Research, 10:p.203-213en_US
dc.identifier.urihttp://192.248.43.153/handle/1/1825-
dc.publisherPostgraduate Institute of Agriculture, University of Peradeniya:Peradeniyaen_US
dc.subjectFood Technologyen_US
dc.subjectHerbal porridgeen_US
dc.subjectKola kendaen_US
dc.subjectExtrusion cooking technologyen_US
dc.subjectProduct compositionen_US
dc.subjectShelf lifeen_US
dc.subjectBiochemistryen_US
dc.subjectMoisture sorptionen_US
dc.titleApplication of extrusion cooking technology in the manufacture of herbal porridge and some observations on product consumption and shelf lifeen_US
dc.typeArticleen_US
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