Acceptability and proximate evaluation of a new biscuit developed using Pouteria campechina [Lavulu] fruit flour

Sewwandi, J.M.A.M.,  Kumara, U.M.A. and Thiruchchelvan, N.
Publication year: 2018

Sewwandi, J.M.A.M.,  Kumara, U.M.A. and Thiruchchelvan, N. (2018). Acceptability and proximate evaluation of a new biscuit developed using Pouteria campechina [Lavulu] fruit flour, Proceeding of 7th young Scientist forum Symposium, National Science and Technology Commission, 7 (1): 133-135.