Determination of the Organoleptic Quality of Hard Dough Biscuits during the Shelf Life by Chemical Analysis

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dc.contributor.authorSenarathna, H.W.U.N.
dc.contributor.authorNavaratne, S.B.
dc.date.accessioned2018-11-23T04:02:31Z
dc.date.available2018-11-23T04:02:31Z
dc.date.issued2017-01
dc.description.abstractAttacheden_US
dc.identifier.citationSenarathna, H.W.U.N., Navaratne, S.B. (2017). "Determination of the Organoleptic Quality of Hard Dough Biscuits during the Shelf Life by Chemical Analysis", International Journal of Advanced Engineering Research and Science, Vol.4 (1), pp. 121-130en_US
dc.identifier.doi10.22161/ijaers.4.1.36en_US
dc.identifier.issn2349-6495
dc.identifier.urihttp://dr.lib.sjp.ac.lk/handle/123456789/7592
dc.language.isoenen_US
dc.publisherCreative Commons Attribution-ShareAlike 4.0 International Licenseen_US
dc.subjectFree fatty acids, Hard dough biscuits, Organoleptic properties, Peroxide value, Total carbonyl content.en_US
dc.titleDetermination of the Organoleptic Quality of Hard Dough Biscuits during the Shelf Life by Chemical Analysisen_US
dc.typeArticleen_US

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