Changes in physiochemical properties of deep fried food due to use of repeatedly heated coconut oil
| dc.contributor.author | Gimasha, A.J.N..Wayamba University of Sri Lanka,Department of Food Science & Technology,Faculty of Livestock, Fisheries and Nutrition, Makandura, Gonawila | |
| dc.contributor.author | Yalegama, L.L.W.C..Coconut Processing Research Division, Coconut Research Institute,Lunuwila,cyalegama@yahoo.co.in | |
| dc.contributor.author | Samaranayake, H.A.E..Coconut Processing Research Division, Coconut Research Institute,Lunuwila | |
| dc.contributor.author | Gunathilake, K.D.P..Wayamba University of Sri Lanka,Department of Food Science & Technology,Faculty of Livestock, Fisheries and Nutrition, Makandura, Gonawila | |
| dc.date.accessioned | 2026-07-15T03:31:15Z | |
| dc.date.issued | 2016 | |
| dc.identifier.uri | https://viduketha.nsf.gov.lk/handle/123456789/18148 | |
| dc.language.iso | English | |
| dc.publisher | Sri Lanka Association for the Advancement of Science Proceedings of the 68th Annual Sessions - 2016. Part 1 | |
| dc.subject | Agricultural Science and Forestry | |
| dc.subject | - | |
| dc.title | Changes in physiochemical properties of deep fried food due to use of repeatedly heated coconut oil | |
| dc.type | Article |
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