Physical quality characters of cookies produced from composite blends of wheat and sweet potato flour
By: M. B. F. Jemziya and T. Mahendran
Authors
M. B. F. Jemziya
South Eastern University of Sri Lanka, University Park, Oluvil
DOI: https://doi.org/10.4038/rjs.v8i1.23 | Journal eISSN: 2536-8400
Language: English
Page range: 12 - 23
Published on: Jun 28, 2017
Published by: University of Ruhuna
In partnership with: Paradigm Publishing Services
© 2017 M. B. F. Jemziya, T. Mahendran, published by University of Ruhuna
This work is licensed under the Creative Commons Attribution-NonCommercial 4.0 License.