Preparation of a ready to use coconut Cum spices paste for chicken curry and evaluation of its physico -chemical and storage properties

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dc.contributor.authorGunathilake, K.D.P.P.en_US
dc.contributor.authorBandara, A.G.A.en_US
dc.date.accessioned2013-06-14T04:20:05Z
dc.date.available2013-06-14T04:20:05Z
dc.date.issued2005en_US
dc.identifier.citationCOCOS - Journal of the Coconut Research Institute of Sri Lanka17pp.21-29en_US
dc.identifier.urihttps://dl-cri.nsf.gov.lk/handle/1/569
dc.publisherCoconut Research Institute of Sri Lanka. Lunuwilaen_US
dc.subjectFood Science and Technologyen_US
dc.subjectCoconut productsen_US
dc.subjectCoconut pasteen_US
dc.subjectFood productsen_US
dc.subjectProduct developmenten_US
dc.subjectSensory evaluationen_US
dc.subjectPhysico -chemical propertiesen_US
dc.subjectInstant fooden_US
dc.subjectConvenience fooden_US
dc.subjectFood storageen_US
dc.titlePreparation of a ready to use coconut Cum spices paste for chicken curry and evaluation of its physico -chemical and storage propertiesen_US
dc.typeAen_US

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