Development of Nutritious Biscuit by Substitution of Wheat Flour using Composite Flour of Pumpkin (Cucurbita maxima), Corn (Zea mays) and Soybean (Glycine max) and Quality Evaluation
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DOI: https://doi.org/10.4038/jfa.v16i1.5284 | Journal eISSN: 2613-8530
Language: English
Page range: 47 - 61
Published on: Jul 7, 2023
Published by: Wayamba University of Sri Lanka
In partnership with: Paradigm Publishing Services
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© 2023 W. M. D. S. N. Wanigasooriya, P. C. Arampath, C. K. D. Wellala, published by Wayamba University of Sri Lanka
This work is licensed under the Creative Commons Attribution 4.0 License.