EFFECT OF DRIED CURRY LEAVES (Murraya Koenigii L.) POWDER ON QUALITY ATTRIBUTES OF CREAM CHEESE

dc.contributor.author	Weragama, K.W.D.P.
dc.contributor.author	Madhusanka, V.
dc.contributor.author	Weerasingha, W.W.V.R.
dc.contributor.author	Adikari, A.M.J.B.
dc.date.accessioned	2022-06-08T04:09:00Z
dc.date.available	2022-06-08T04:09:00Z
dc.date.issued	2020
dc.identifier.citation	12th Annual Research Symposium - Faculty of Agriculture	en_US
dc.identifier.issn	2012-5623
dc.identifier.uri	http://repository.rjt.ac.lk/handle/123456789/4620
dc.language.iso	en	en_US
dc.publisher	Rajarata University of Sri Lanka	en_US
dc.subject	Antioxidants	en_US
dc.subject	Fermented dairy food	en_US
dc.subject	Functional food	en_US
dc.subject	Total phenolic content	en_US
dc.title	EFFECT OF DRIED CURRY LEAVES (Murraya Koenigii L.) POWDER ON QUALITY ATTRIBUTES OF CREAM CHEESE	en_US
dc.type	Article	en_US