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

dc.contributor.author	Senarathna, H.W.U.N.
dc.contributor.author	Navaratne, S.B.
dc.date.accessioned	2018-11-23T04:02:31Z
dc.date.available	2018-11-23T04:02:31Z
dc.date.issued	2017-01
dc.identifier.citation	Senarathna, 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. 121-130	en_US
dc.identifier.issn	2349-6495
dc.identifier.uri	http://dr.lib.sjp.ac.lk/handle/123456789/7592
dc.description.abstract	Attached	en_US
dc.language.iso	en	en_US
dc.publisher	Creative Commons Attribution-ShareAlike 4.0 International License	en_US
dc.subject	Free fatty acids, Hard dough biscuits, Organoleptic properties, Peroxide value, Total carbonyl content.	en_US
dc.title	Determination of the Organoleptic Quality of Hard Dough Biscuits during the Shelf Life by Chemical Analysis	en_US
dc.type	Article	en_US
dc.identifier.doi	10.22161/ijaers.4.1.36	en_US