Study on the physico-chemical properties, sensory attributes and shelf life of pineapple powder incorporated biscuits
The bakery industry is growing very fast and the products are becoming increasingly popular among consumers world-wide. Among ready-to-eat snacks, biscuits possess several attractive features including wider consumption base, relatively long shelf-life and preferred eating quality. Pineapples consti...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Ruhuna
2016-12-01
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| Series: | Ruhuna Journal of Science |
| Subjects: | |
| Online Access: | https://rjs.sljol.info/articles/10.4038/rjs.v7i2.17/galley/22/download/ |