Comparison of physicochemical and sensory properties of African butter seed (Pentadesma butyracea) and cocoa fats for potential use in future food applications

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dc.contributor.authorJayathissa, N.P.S.
dc.contributor.authorSilva, A.B.G.
dc.contributor.authorMadhujith, W.M.T.
dc.contributor.authorDe Silva, P.G.S.M.
dc.contributor.authorJayatissa, R.
dc.date.accessioned2023-10-27T12:16:17Z
dc.date.available2023-10-27T12:16:17Z
dc.date.issued2023-03
dc.identifier.citationJournal of the National Science Foundation of Sri Lanka,51(1):p.69-79
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/25701
dc.publisherNSF:Colombo
dc.subjectAfrican butter seed fat
dc.subjectCocoa fat
dc.subjectCookies
dc.subjectFatty acid profile
dc.subjectPhysicochemical properties
dc.subjectSensory properties
dc.titleComparison of physicochemical and sensory properties of African butter seed (Pentadesma butyracea) and cocoa fats for potential use in future food applications
dc.typeArticle

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