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Postgraduate Institute of Agriculture, University of Peradeniya
The Postgraduate Institute of Agriculture(PGIA), Univesity of Peradeniya
Please use this identifier to cite or link to this item:
http://192.248.43.153/handle/1/1825| Title: | Application of extrusion cooking technology in the manufacture of herbal porridge and some observations on product consumption and shelf life |
| Authors: | Siriwardana, T.D.W. Bamunuarachchi, A. Perera, P.A.J. |
| Keywords: | Food Technology Herbal porridge Kola kenda Extrusion cooking technology Product composition Shelf life Biochemistry Moisture sorption |
| Issue Date: | 1998 |
| Publisher: | Postgraduate Institute of Agriculture, University of Peradeniya:Peradeniya |
| Citation: | Tropical Agricultural Research, 10:p.203-213 |
| URI: | http://192.248.43.153/handle/1/1825 |
| Appears in Collections: | Tropical Agricultural Research |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| PGIATAR-10-203.pdf | 376.49 kB | Adobe PDF |  View/Open |
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