Extrusion cooking in Sri Lanka: A mini review of value- added food product development
DOI: https://doi.org/10.4038/cjs.v55i1.8614 | Journal eISSN: 2513-230X
Language: English
Page range: 141 - 147
Published on: Feb 9, 2026
Published by: Faculty of Science, University of Peradeniya, Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
© 2026 T. P. Sathsara S. Perera, published by Faculty of Science, University of Peradeniya, Sri Lanka
This work is licensed under the Creative Commons Attribution 4.0 License.