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Please use this identifier to cite or link to this item: http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/2906
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dc.contributor.authorDharmasiri, P.G.N.H.
dc.contributor.authorLiyanage, T.
dc.contributor.authorVasantharuba, S.
dc.date.accessioned2021-05-21T04:36:24Z
dc.date.accessioned2022-07-07T06:38:24Z-
dc.date.available2021-05-21T04:36:24Z
dc.date.available2022-07-07T06:38:24Z-
dc.date.issued2019
dc.identifier.issn2465-6143
dc.identifier.urihttp://repo.lib.jfn.ac.lk/ujrr/handle/123456789/2906-
dc.language.isoenen_US
dc.publisherUniversity of Jaffnaen_US
dc.subjectBiscuitsen_US
dc.subjectCinnamonen_US
dc.subjectSensory evaluationen_US
dc.titleDevelopment of cinnamon biscuits with no added sugar and evaluation of its quality characteristicsen_US
dc.typeArticleen_US
Appears in Collections:ICDA 2019

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