Studies on the formulation and quality characteristics of value added cassava-mango composite flour biscuits
By: S. E. Nilugin, T. Mahendran and Y. Inthujaa
Open Access
|Nov 2016DOI: https://doi.org/10.4038/tare.v18i2.5325 | Journal eISSN: 1391-3646
Language: English
Page range: 58 - 67
Published on: Nov 24, 2016
Published by: Faculty of Agriculture, University of Ruhuna
In partnership with: Paradigm Publishing Services
© 2016 S. E. Nilugin, T. Mahendran, Y. Inthujaa, published by Faculty of Agriculture, University of Ruhuna
This work is licensed under the Creative Commons License.