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

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dc.contributor.authorUthpala, T.G.G..University of Sri Jayewardenepura,Department of Food Science & Technology,Faculty of Applied Sciences,Nugegoda,uthpala.gimhani@gmail.com
dc.contributor.authorMarapana, R.A.U.J..University of Sri Jayewardenepura,Department of Food Science & Technology,Faculty of Applied Sciences,Nugegoda
dc.contributor.authorPathirage, A.C..Hayleys Agriculture, HJS Condiments (Pvt) Limited,Block 61, 61A,62,63, Biyagama
dc.contributor.authorJayawardana, S.A.S..Industrial Technology Institute,Food Technology Section,Colombo 7
dc.date.accessioned2026-07-15T03:32:39Z
dc.date.issued2016
dc.identifier.urihttps://viduketha.nsf.gov.lk/handle/123456789/18240
dc.language.isoEnglish
dc.publisherSri Lanka Association for the Advancement of Science Proceedings of the 68th Annual Sessions - 2016. Part 1
dc.subjectPoster
dc.subject-
dc.titleEffect of the nutritional composition on the textural quality of two gherkins (Cucumis sativus L.) varieties (Ajax & Vlasset) on brine fermentation
dc.typeArticle

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