Effect of the nutritional composition on the textural quality of two gherkins (Cucumis sativus L.) varieties (Ajax & Vlasset) on brine fermentation

Date

Authors

Uthpala, T.G.G..University of Sri Jayewardenepura,Department of Food Science & Technology,Faculty of Applied Sciences,Nugegoda,uthpala.gimhani@gmail.com

Marapana, R.A.U.J..University of Sri Jayewardenepura,Department of Food Science & Technology,Faculty of Applied Sciences,Nugegoda

Pathirage, A.C..Hayleys Agriculture, HJS Condiments (Pvt) Limited,Block 61, 61A,62,63, Biyagama

Jayawardana, S.A.S..Industrial Technology Institute,Food Technology Section,Colombo 7

Publisher

Sri Lanka Association for the Advancement of Science Proceedings of the 68th Annual Sessions - 2016. Part 1

Keywords

URI

https://viduketha.nsf.gov.lk/handle/123456789/18240

Collections

Annual Session Proceedings – Abstracts