Formulation of wheat - soybean biscuits and their quality characteristics

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TARE-12(2)-62.pdf (343.35 KB)

Date

2009

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Volume Title

Publisher

University of Ruhuna. Matara

Abstract

Description

Keywords

Food Science and Technology, Biscuits, Wheat flour, Soyabean flour, Nutritive value, Organoleptic properties

Citation

Tropical Agricultural Research and Extension12(2)pp.62-66

URI

https://dl.nsf.gov.lk/handle/1/8080

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Tropical Agricultural Research & Extension

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