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Authors
Chandrasekara, Anoma http://orcid.org/0000-0002-9917-2667
Senanayake, Indraneela
Kumari, Disna
Shahidi, Fereidoon
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Funding
Funding for this research was provided by:
National Research Council Sri Lanka (NRC12-096)
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Article History
Received: 16 May 2022
Accepted: 1 July 2022
First Online: 26 August 2022
Declarations
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: Informed written consent was obtained from each subject participating in the sensory evaluation. Ethical approval was obtained from the Ethics Review Committee of Faculty of Livestock, Fisheries and Nutrition, Wayamba University of Sri Lanka (201509HI01).
: Not applicable.
: Author Dr. Fereidoon Shahidi is editor-in-chief of <i>Food Production, Processing and Nutrition</i> and he was not involved in the journal's review of, or decisions related to this manuscript.
