Development of hard dough biscuit using locally available cassava (Manihot esculanta Crantz.) and sprouted soybean (Glycine max (L.) Merr.)

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dc.contributor.authorSenarathne, S.M.A.C.U.
dc.date.accessioned2019-10-17T06:17:11Z
dc.date.available2019-10-17T06:17:11Z
dc.date.issued2017
dc.identifier.citationAnnals of the Sri Lanka Department of Agriculture, 19(2):p.362
dc.identifier.urihttps://dl-doa.nsf.gov.lk/handle/1/1593
dc.publisherDepartment of Agriculture, Peradeniya
dc.subjectCassava flour
dc.subjectSprouted soybean flour
dc.subjectBiscuits
dc.titleDevelopment of hard dough biscuit using locally available cassava (Manihot esculanta Crantz.) and sprouted soybean (Glycine max (L.) Merr.)
dc.typeArticle

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