Development and Quality Evaluation of Gluten-Free Cookies Using Rice Flour and Coconut Flour Blends

dc.contributor.author	Jayathilaka, U.V.T.M.
dc.contributor.author	Bandara, W.M.M.D.
dc.contributor.author	Jayasundara, J.M.Y.
dc.date.accessioned	2026-01-07T09:28:40Z
dc.date.available	2026-01-07T09:28:40Z
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/123456789/7945
dc.language.iso	en	en_US
dc.publisher	Faculty of Technology Rajarata University of Sri Lanka	en_US
dc.subject	Coconut flour	en_US
dc.subject	Rice flour	en_US
dc.subject	Cookie	en_US
dc.subject	Gluten-free	en_US
dc.subject	Proximate composition	en_US
dc.title	Development and Quality Evaluation of Gluten-Free Cookies Using Rice Flour and Coconut Flour Blends	en_US
dc.type	Article	en_US