Development and quality evaluation of gluten-free, fibre-rich cookies from banana (Musa spp.) composite flour
DOI: https://doi.org/10.4038/cjs.v55i2.8870 | Journal eISSN: 2513-230X
Language: English
Page range: 356 - 367
Published on: Mar 12, 2026
Published by: Faculty of Science, University of Peradeniya, Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
© 2026 Hettiarachchige A. Prasad, A. M. Wijeratne, Gayathri De Silva, published by Faculty of Science, University of Peradeniya, Sri Lanka
This work is licensed under the Creative Commons Attribution 4.0 License.