Introduction of the potential to develop pumpkin (Cucurbita maxima) based food products

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dc.contributor.authorHennayake, H.M.N.D.B.
dc.contributor.authorSenarathne, S.M.A.C.U.
dc.contributor.authorNiranjala, N.W.K.U.
dc.contributor.authorLiyanage, N.
dc.contributor.authorKarandawala, K.W.P.D.
dc.contributor.authorWijerathne, D.K.
dc.date.accessioned2021-07-19T05:30:37Z
dc.date.available2021-07-19T05:30:37Z
dc.date.issued2019
dc.identifier.citationAnnals of the Sri Lanka Department of Agriculture, 21:p.170
dc.identifier.urihttps://dl-doa.nsf.gov.lk/handle/1/3313
dc.publisherDepartment of Agriculture:Peradeniya
dc.subjectFood products
dc.subjectOrganoleptic properties
dc.subjectPumpkin
dc.titleIntroduction of the potential to develop pumpkin (Cucurbita maxima) based food products
dc.typeArticle

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Annals of the Sri Lanka Department of Agriculture (ASDA)