Roasting chilli (Capsicum annum L.) using far-inrared radiation

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dc.contributor.authorFernando, A.Jen_US
dc.contributor.authorAmaratunga, K.S.Pen_US
dc.contributor.authorPriyadarshana, L.B.M.D.Len_US
dc.contributor.authorGalahitiyawa, D.D.Ken_US
dc.contributor.authorKarunasinghe, K.G.W.Uen_US
dc.date.accessioned2014-11-12T10:55:51Z
dc.date.available2014-11-12T10:55:51Z
dc.date.issued2014
dc.identifier.citationTropical Agricultural Research, 25(2).p.180-187en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/12536
dc.publisherPostgraduate Institute of Agriculture, University of Peradeniya:Peradeniyaen_US
dc.subjectFood Science Technologyen_US
dc.subjectChillien_US
dc.subjectDryingen_US
dc.subjectFar-infrareden_US
dc.subjectHeatingen_US
dc.subjectRoastingen_US
dc.titleRoasting chilli (Capsicum annum L.) using far-inrared radiationen_US
dc.typeArticleen_US

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