Effect of pH and Fat Levels on the Physico-chemical and Sensory Properties of Beetroot and Carrotbased Bread Spreads
DOI: https://doi.org/10.4038/ta.v172i3.125 | Journal eISSN: 0041-3224
Language: English
Page range: 59 - 74
Published on: Jul 31, 2024
Published by: Department of Agriculture, Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
© 2024 H. R. P. Fernando, B. M. D. S. Piyasena, U. M. Thenabadhu, C. D. Kodithuwakkuarachchi, T. Dharmathilake, U. L. Manage, published by Department of Agriculture, Sri Lanka
This work is licensed under the Creative Commons Attribution 4.0 License.