Sensory qualities of cookies prepared with brown and milled rice

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dc.contributor.authorHafeel, R.F., RRDI, Ibbagamuwa
dc.contributor.authorEdirisinghe, E.M.R.D., RRDI, Ibbagamuwa
dc.date.accessioned2026-10-03T22:00:21Z
dc.date.issued2005
dc.identifier.citationASDA - Annals of the Sri Lanka Department of Agriculture, 7:p.387-388
dc.identifier.urihttp://vidya.nsf.gov.lk:8080/pdf/journals/ASDA-7/ASDA-7-387.pdf
dc.identifier.urihttps://viduketha.nsf.gov.lk/handle/123456789/21445
dc.language.isoEnglish
dc.publisherDepartment of Agricultutre:Peradeniya
dc.subjectFood technology
dc.subjectCookies preparation
dc.subjectBrown rice
dc.subjectMilled rice
dc.subjectFood processing
dc.subjectSensory quality
dc.titleSensory qualities of cookies prepared with brown and milled rice
dc.typeArticle

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