DEVELOPMENT OF A READY-TO-USE CURRY PASTE,  INCORPORATING A LOCAL CHILI VARIETY MICH HY1

dc.contributor.author	Jayathissa, S.M.D.S.
dc.contributor.author	Gunawardhane, C.R.
dc.contributor.author	Dissanayake, C.A.K.
dc.contributor.author	. Rathnayake, R.M.R.N.K.
dc.date.accessioned	2025-04-29T09:38:34Z
dc.date.available	2025-04-29T09:38:34Z
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/123456789/7333
dc.language.iso	en	en_US
dc.publisher	Faculty of Agriculture,University of Rajarata	en_US
dc.subject	Capsaicin	en_US
dc.subject	Chili powder	en_US
dc.subject	Local hybrid chili	en_US
dc.subject	Sensory evaluation	en_US
dc.title	DEVELOPMENT OF A READY-TO-USE CURRY PASTE, INCORPORATING A LOCAL CHILI VARIETY MICH HY1	en_US
dc.type	Article	en_US