2.NSF Publications
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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.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 Destruction on histamine by cooking ingredients-an artidact of analysis(National Science Foundation:Colombo, 2001) Thadhani, V.M.; Jansz, E.R.; Peiris, H.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 Effect of maturity on some chemical constituents of turmeric (Curcuma longa L.)(National Science Council:Colombo, 1988) Cooray, N.F.; Jansz, E.R.; Ranatunga, J.; Wimalasena, S.Item The digestible carbohydrate and dietary fibre contents of common Sri Lankan plant foodstuffs(National Science Foundation:Colombo, 2000) Thadhani, V.M.; Jansz, E.R.; Peiris, H.