Value Addition to Bittergourd (Momordica charantia) By Preparing a Low Bitterness Spread

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dc.contributor.authorEkanayake, S.
dc.contributor.authorWijekoon, W.M.S.U.K.
dc.contributor.authorRanawana, C.K.
dc.date.accessioned2021-09-07T03:55:48Z
dc.date.available2021-09-07T03:55:48Z
dc.date.issued2014
dc.identifier.citationAnnals of the Sri Lanka Department of Agriculture, 16:p.239-246
dc.identifier.urihttps://dl-doa.nsf.gov.lk/handle/1/3421
dc.publisherDepartment of Agriculture:Peradeniya
dc.subjectFood
dc.subjectBlanching
dc.subjectBittergourd
dc.subjectBitterness
dc.subjectPhysico-Chemical
dc.subjectPre-treatments
dc.subjectTomato
dc.subjectSensory
dc.titleValue Addition to Bittergourd (Momordica charantia) By Preparing a Low Bitterness Spread
dc.typeArticle

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