DETERMINATION OF PHYSIOCHEMICAL AND NUTRACEUTICAL  PROPERTIES OF TRADITIONAL SRI LANKAN SPICY SOUP, THAMBUM  HODDA

dc.contributor.author	Ekanayake, M.R.G.A.S.
dc.contributor.author	Thilakarathna, H.R.M.G.C.
dc.date.accessioned	2025-04-29T08:42:24Z
dc.date.available	2025-04-29T08:42:24Z
dc.date.issued	2024-11-20
dc.identifier.citation	16th Annual Research Symposium-2024	en_US
dc.identifier.issn	2012-5623
dc.identifier.uri	http://repository.rjt.ac.lk/handle/123456789/7316
dc.language.iso	en	en_US
dc.publisher	Faculty of Agriculture,University of Rajarata	en_US
dc.subject	Health-promoting properties	en_US
dc.subject	Herbal preparations	en_US
dc.subject	Mineral content	en_US
dc.subject	Sensory evaluation	en_US
dc.subject	Storage stability	en_US
dc.title	DETERMINATION OF PHYSIOCHEMICAL AND NUTRACEUTICAL PROPERTIES OF TRADITIONAL SRI LANKAN SPICY SOUP, THAMBUM HODDA	en_US
dc.type	Article	en_US