Development of Elephant Foot Yam (Amorphophallus paeoniifolius) flour incorporated short dough biscuit and evaluation of prebiotic activity

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dc.contributor.authorErandika, H.A.Y.
dc.contributor.authorJayathilake, S.
dc.date.accessioned2026-07-15T03:42:06Z
dc.date.issued2019
dc.identifier.urihttps://viduketha.nsf.gov.lk/handle/123456789/18554
dc.language.isoEnglish
dc.publisherProceedings of the 75th Annual Session 2019 Part I: Abstracts
dc.subjectAgricultural Sciences and Forestry
dc.subject-
dc.titleDevelopment of Elephant Foot Yam (Amorphophallus paeoniifolius) flour incorporated short dough biscuit and evaluation of prebiotic activity
dc.typeArticle

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