Air frying as a way to substantially lower fat content of snacks with desired quality attributes
| dc.contributor.author | Chiranthika, N.N.G.,Department of Food Science and Technology,Faculty of Livestock, Fisheries and Nutrition.Wayamba University of Sri Lanka | |
| dc.contributor.author | Perera, O.D.A.N.,Department of Food Science and Technology,Faculty of Livestock, Fisheries and Nutrition.Wayamba University of Sri Lanka | |
| dc.contributor.author | Weerahewa, H.L.D.,Department of Botany.Open University of Sri Lanka | |
| dc.date.accessioned | 2026-07-15T03:39:21Z | |
| dc.date.issued | 2018 | |
| dc.identifier.uri | http://vidya.nsf.gov.lk:8080/pdfs/vidslaas/2018/616E2.pdf | |
| dc.identifier.uri | https://viduketha.nsf.gov.lk/handle/123456789/18464 | |
| dc.language.iso | English | |
| dc.publisher | Sri Lanka Association for the Advancement of Science Proceedings of the 74th Annual Sessions – 2018 | |
| dc.subject | Chemical Sciences | |
| dc.subject | - | |
| dc.title | Air frying as a way to substantially lower fat content of snacks with desired quality attributes | |
| dc.type | Article |