Evaluation of Physical and Sensory Properties of Biscuits Made from Blended Wheat Flour and Pumpkin Powder
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DOI: https://doi.org/10.4038/tar.v35i4.8843 | Journal eISSN: 2706-0233
Language: English
Page range: 288 - 295
Published on: Oct 1, 2024
Published by: Postgraduate Institute of Agriculture (PGIA)
In partnership with: Paradigm Publishing Services
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© 2024 K. A. T. K. Jayalath, E. Mendis, A. A. D. Madushan, published by Postgraduate Institute of Agriculture (PGIA)
This work is licensed under the Creative Commons Attribution 4.0 License.