Sensory Attributes and Shelf Life Evaluation of an Instant Soup Powder Fortified with Moringa (Moringa oleifera Lam.) Leaves
Authors
kamani.ratnayake@quconnect.edu.au
Wayamba University of Sri Lanka, Gonawila (NWP), 60170
R.J.M.C.N.K. Jayawardana
HJS Condiments Limited, (Block 61, 62 and 63),
Biyagama Export Processing Zone, Biyagama,
11672
H.M.C.K.H. Marage
HJS Condiments Limited, (Block 61, 62 and 63),
Biyagama Export Processing Zone, Biyagama,
11672
DOI: https://doi.org/10.4038/jfa.v11i2.5212 | Journal eISSN: 2613-8530
Language: English
Page range: 19 - 26
Published on: May 20, 2018
Published by: Wayamba University of Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
© 2018 P. T. Kannangara, R.H.M.K. Ratnayake, R.J.M.C.N.K. Jayawardana, H.M.C.K.H. Marage, K.H. Sarananda, published by Wayamba University of Sri Lanka
This work is licensed under the Creative Commons Attribution 4.0 License.