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Please use this identifier to cite or link to this item: http://192.248.43.153/handle/1/2339
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dc.contributor.authorFernando, A.Jen_US
dc.contributor.authorAmaratunga, K.S.Pen_US
dc.contributor.authorPriyadarshana, L.B.M.D.Len_US
dc.contributor.authorGalahitiyawa, D.D.Ken_US
dc.contributor.authorKarunasinghe, K.G.W.Uen_US
dc.date.accessioned2014-11-05T10:51:51Z-
dc.date.available2014-11-05T10:51:51Z-
dc.date.issued2014-
dc.identifier.citationTropical Agricultural Researchen_US
dc.identifier.urihttp://192.248.43.153/handle/1/2339-
dc.publisherPostgraduate Institute of Agriculture, University of Peradeniya:Peradeniyaen_US
dc.subjectFood Science Technologyen_US
dc.subjectChillien_US
dc.subjectDryingen_US
dc.subjectFar-infrareden_US
dc.subjectHeatingen_US
dc.subjectRoastingen_US
dc.titleRoasting chilli (Capsicum annum L.) using far-inrared radiationen_US
dc.typeArticleen_US
Appears in Collections:Tropical Agricultural Research

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