Feasibility study of evaporative water cooled (ewc) grinding method for chilli (capsicum annum l.)

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dc.contributor.authorBandara, D.M.S.P.
dc.contributor.authorAmarathunga, K.S.P.
dc.contributor.authorThilakaratne, B.M.K.S.
dc.contributor.authorDissanayake, T.M.R.
dc.contributor.authorDharmasena, D.A.N.
dc.contributor.authorFernando, A.J.
dc.date.accessioned2019-01-17T06:02:18Z
dc.date.available2019-01-17T06:02:18Z
dc.date.issued2014
dc.identifier.citationTropical Agricultural Research, 26(1):p.189-194
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/24150
dc.publisherPostgraduate Institute of Agriculture, University of Peradeniya:Peradeniya
dc.subjectChilli
dc.subjectEvaporation cooling
dc.subjectGrinding
dc.subjectSpice
dc.titleFeasibility study of evaporative water cooled (ewc) grinding method for chilli (capsicum annum l.)
dc.typeArticle

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