DEVELOPMENT OF A READY-TO-SERVE BEVERAGE USING CARROT  (Daucus carota L.), BEETROOT (Beta vulgaris L.), AND PINEAPPLE (Ananas  comosus L.)

dc.contributor.author	Boralugoda, B.I.S.
dc.contributor.author	Pathirage, K.P.D.A.
dc.contributor.author	Dissanayake, C.A.K.
dc.date.accessioned	2025-04-29T09:51:53Z
dc.date.available	2025-04-29T09:51:53Z
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/123456789/7338
dc.language.iso	en	en_US
dc.publisher	Faculty of Agriculture,University of Rajarata	en_US
dc.subject	Antioxidant	en_US
dc.subject	Fruit and vegetables	en_US
dc.subject	Organoleptic quality	en_US
dc.subject	Ready-to-serve beverage
dc.title	DEVELOPMENT OF A READY-TO-SERVE BEVERAGE USING CARROT (Daucus carota L.), BEETROOT (Beta vulgaris L.), AND PINEAPPLE (Ananas comosus L.)	en_US
dc.type	Article	en_US