Evaluation of Sensory Acceptability, Functional Properties, and Proximate Composition of Four Novel Functional Foods Incorporated with Garcinia quaesita Leaves
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DOI: https://doi.org/10.4038/jas.v19i2.10032 | Journal eISSN: 2386-1363
Language: English
Page range: 250 - 258
Published on: May 1, 2024
Published by: The Faculty of Agricultural Sciences of the Sabaragamuwa University of Sri Lanka
In partnership with: Paradigm Publishing Services
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© 2024 B. E. A. U. Bulathgama, P. L. N. Lakshman, V. P. Bulugahapitiya, published by The Faculty of Agricultural Sciences of the Sabaragamuwa University of Sri Lanka
This work is licensed under the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 License.