DEVELOPMENT OF EXTRUDED SNACK USING CORN FLOUR,  SOYBEAN FLOUR AND CASSAVA STARCH

dc.contributor.author	Udara, T.G.R.
dc.contributor.author	Thawalampola, M.
dc.contributor.author	Ekanayake, S.
dc.contributor.author	Thilakarathna, H.R.M.G.C.
dc.date.accessioned	2023-10-02T05:42:00Z
dc.date.available	2023-10-02T05:42:00Z
dc.date.issued	2022
dc.identifier.citation	Proceedings of the 14th Annual Research Symposium 2022	en_US
dc.identifier.issn	2012-5623
dc.identifier.uri	http://repository.rjt.ac.lk/handle/123456789/5866
dc.language.iso	en	en_US
dc.publisher	Faculty of Agriculture, Rajarata University of Sri Lanka, Puliyankulama	en_US
dc.subject	Extruder	en_US
dc.subject	Formulation	en_US
dc.subject	Organoleptic quality	en_US
dc.subject	Sensory analysis	en_US
dc.title	DEVELOPMENT OF EXTRUDED SNACK USING CORN FLOUR, SOYBEAN FLOUR AND CASSAVA STARCH	en_US
dc.type	Article	en_US