dc.contributor.author | Perera, K. Sarath. D. | |
dc.contributor.author | Theeshya Dulmini, A. D. | |
dc.date.accessioned | 2022-12-11T05:57:00Z | |
dc.date.available | 2022-12-11T05:57:00Z | |
dc.date.issued | 2022-10 | |
dc.identifier.uri | http://ichemcdr.com:8080/xmlui/handle/123456789/202 | |
dc.description | Pg 54 - 56 | en_US |
dc.description.abstract | Nowadays people feel the need to enhance their immunity by consuming various nutritional food and beverages. From ancient times, Asian women have been using spices, not only to boost the taste and aroma, but also to add medicinal value to their cuisines. However, the types of spices, the mixing ratios, and the process of incorporating them to the dish, varies across regions and countries. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Institute of chemistry Ceylon | en_US |
dc.relation.ispartofseries | 39;2 | |
dc.subject | Phytochemicals | en_US |
dc.subject | Sri Lankan Curry Powder | en_US |
dc.subject | Curry Powder | en_US |
dc.title | Phytochemicals in Sri Lankan Curry Powder | en_US |
dc.type | Article | en_US |