Properties of pectin isolated from lawulu (Crysophylum roxberghi G Don) and development of jam and fruit leather using lawulu and pineapple

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dc.contributor.authorMalanganie, K.G.P.en_US
dc.contributor.authorGamlath, G.G.S.en_US
dc.date.accessioned2014-11-12T10:53:46Z
dc.date.available2014-11-12T10:53:46Z
dc.date.issued2001en_US
dc.identifier.citationTropical Agricultural Research, 13:p.51-60en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/11799
dc.publisherPostgraduate Institute of Agriculture, University of Peradeniya:Peradeniyaen_US
dc.subjectFood Scienceen_US
dc.subjectCrysophylum roxberghien_US
dc.subjectPectinen_US
dc.subjectPhysicochemical propertiesen_US
dc.subjectJamsen_US
dc.subjectFruit productsen_US
dc.subjectFruit leatheren_US
dc.titleProperties of pectin isolated from lawulu (Crysophylum roxberghi G Don) and development of jam and fruit leather using lawulu and pineappleen_US
dc.typeAen_US

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