Comparison of physicochemical and sensory properties of African butter seed (Pentadesma butyracea) and cocoa fats for potential use in future food applications
Authors
Department of Food Science and Technology, University of Peradeniya
W.M.T. Madhujith
Department of Food Science and Technology, University of Peradeniya
DOI: https://doi.org/10.4038/jnsfsr.v51i1.10982 | Journal eISSN: 2362-0161
Language: English
Page range: 69 - 79
Published on: Apr 10, 2023
Published by: National Science Foundation of Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
© 2023 N.P.S. Jayathissa, A.B.G. Silva, W.M.T. Madhujith, P.G.S.M. De Silva, R. Jayatissa, published by National Science Foundation of Sri Lanka
This work is licensed under the Creative Commons Attribution-NoDerivatives 4.0 License.