Quality characteristics and sensory evaluation of cookies produced from composite blends of sweet potato (Ipomoea batatas L.) and wheat (Triticum aestivum L.) flour
By: M. B. F. Jemziya and T. Mahendran
Open Access
|Sep 2015DOI: https://doi.org/10.4038/sljfa.v1i2.16 | Journal eISSN: 2630-7383
Language: English
Page range: 23 - 30
Published on: Sep 12, 2015
Published by: Sri Lanka Council for Agricultural Research Policy (SLCARP)
In partnership with: Paradigm Publishing Services
Keywords:
© 2015 M. B. F. Jemziya, T. Mahendran, published by Sri Lanka Council for Agricultural Research Policy (SLCARP)
This work is licensed under the Creative Commons License.