Identifying a suitable method to reduce the astringency in cashew apple juice and formulation of cashew: Orange beverage blends
| dc.contributor.author | Jawath, K.M.,Department of Agronomy,Faculty of Agriculture.Eastern University,Sri lanka,herefordj2002@yahoo.com | |
| dc.contributor.author | Premakumar, K.,Department of Agronomy,Faculty of Agriculture.Eastern University,Sri lanka | |
| dc.date.accessioned | 2026-07-12T19:51:54Z | |
| dc.date.issued | 2003 | |
| dc.identifier.uri | http://vidya.nsf.gov.lk:8080/pdfs/vidslaas/2003/644E2.pdf | |
| dc.identifier.uri | https://viduketha.nsf.gov.lk/handle/123456789/930 | |
| dc.language.iso | English | |
| dc.publisher | Proceedings of the 59th Anuual Session,Part 1 - Abstracts | |
| dc.subject | - | |
| dc.title | Identifying a suitable method to reduce the astringency in cashew apple juice and formulation of cashew: Orange beverage blends | |
| dc.type | Article |