Viscosity of cashew kernel (Anarcardium occidentale) and its effectiveness as a thickening agent in a cashew based soup product
| dc.contributor.author | Edirisinghe, E.A.H.E..Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura,Nugegoda | |
| dc.contributor.author | Wickramasinghe, I..Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura,Nugegoda | |
| dc.date.accessioned | 2026-07-13T18:38:51Z | |
| dc.date.issued | 2013 | |
| dc.identifier.uri | http://vidya.nsf.gov.lk:8080/pdfs/vidslaas/2013/936B.pdf | |
| dc.identifier.uri | https://viduketha.nsf.gov.lk/handle/123456789/12069 | |
| dc.language.iso | English | |
| dc.publisher | Sri Lanka Association for the Advancement of Science Proceedings of the 69th Annual Sessions - 2013. Part 1 | |
| dc.subject | Medical, Dental and Veterinary Sciences | |
| dc.subject | - | |
| dc.title | Viscosity of cashew kernel (Anarcardium occidentale) and its effectiveness as a thickening agent in a cashew based soup product | |
| dc.type | Article |