R.M.U.S.K. Rathnayaka
Department of Food Science and Technology, Faculty of Applied Sciences, Sabaragamuwa University of Sri Lanka, P.O. Box 02, Belihuloya, Sri Lanka
LiveDNA: 94.1487
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R.M.U.S.K. Rathnayaka, 2012. The Effect of Ultraviolet and Heat Treatments on Microbial Stability, Antioxidant Activity and Sensory Properties of Ready-to-serve Tropical Almond Drink. American Journal of Food Technology, 7: 133-141.
DOI: 10.3923/ajft.2012.133.141
URL: https://scialert.net/abstract/?doi=ajft.2012.133.141
DOI: 10.3923/ajft.2012.133.141
URL: https://scialert.net/abstract/?doi=ajft.2012.133.141