Browsing by Author "Abeygunasekera, D.D."
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Item Effect of the maturation process on fermented cocoa bean I:free amino acids and volatile carbonyls(National Sceince Council:Colombo, 1989) Abeygunasekera, D.D.; Jansz, E.R.Item The effect of the maturation process on fermented cocoa beans ii:acids, sugars, xanthines, pyrazines and anthocyanins(National Sceince Council:Colombo, 1989) Abeygunasekera, D.D.; Jansz, E.R.Item Relationship of fermentation time to the cut test and anthocyanin content in cocoa (Theobroma cacao)(National Science Council:Colombo, 1989) Abeygunasekera, D.D.; Jansz, E.R.Item The volatiles of cocoa by GC/MS analysis and sensory evaluation with special emphasis on the effect of fermentation time and maturation(Natural Resources Energy and Science Authority of Sri Lanka:Colombo, 1989) Abeygunasekera, D.D.; Mubarak, A.M.; Jansz, E.R.