Quality Evaluation of a Ready-To-Bake Pumpkin Flour Based Cake Premix

dc.contributor.author	Wimaladasa, D.K.L.N.
dc.contributor.author	Hapugaswaththa, H.H.M.
dc.contributor.author	Ratnayake, R.M.D.K.
dc.contributor.author	Perera, B.A.S.O.
dc.contributor.author	Kulathunga, M.D.J.C.S.
dc.date.accessioned	2026-01-07T09:21:29Z
dc.date.available	2026-01-07T09:21:29Z
dc.date.issued	2024-03-19
dc.identifier.citation	Undergraduates Research Symposium of Faculty of Technology 2024 - (URSoT 2024)	en_US
dc.identifier.issn	2961-5593
dc.identifier.uri	http://repository.rjt.ac.lk/handle/123456789/7943
dc.language.iso	en	en_US
dc.publisher	Faculty of Technology Rajarata University of Sri Lanka	en_US
dc.subject	Cake premix	en_US
dc.subject	Proximate composition	en_US
dc.subject	Shelf life	en_US
dc.subject	Sensory evaluation	en_US
dc.subject	CIELAB values	en_US
dc.title	Quality Evaluation of a Ready-To-Bake Pumpkin Flour Based Cake Premix	en_US
dc.type	Article	en_US