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2.NSF Publications
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https://dl.nsf.gov.lk/handle/1/41
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search.filters.author.Abeygunasekera, D.D.
3
search.filters.author.Jansz, E.R.
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search.filters.subject.Food science
2
search.filters.subject.Acidity
2
search.filters.subject.Chemical analysis
2
search.filters.subject.Food processing
1
search.filters.subject.Fermentation
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1989
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Author: search.filters.author.Abeygunasekera, D.D.
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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.
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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.
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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.
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