Utilization of defatted coconut kernel residue as a raw material for prepartion of fiber-enriched biscuits

Rupanjali, A.P.D.; Jayasundera, J.M.M.A.; Fernandopulle, M.N.D.; Marikkar, J.M.N.

dc.contributor.author	Rupanjali, A.P.D.
dc.contributor.author	Jayasundera, J.M.M.A.
dc.contributor.author	Fernandopulle, M.N.D.
dc.contributor.author	Marikkar, J.M.N.
dc.date.accessioned	2020-03-02T07:53:22Z
dc.date.available	2020-03-02T07:53:22Z
dc.date.issued	2006
dc.identifier.citation	6th Agricultural Research Symposium 22nd-23rd November 2006:p.326-332
dc.identifier.uri	http://repository.wyb.ac.lk/handle/1/659
dc.publisher	Faculty of Agriculture and Plantation Management,Wayamba University of Sri Lanka, Makandura
dc.subject	Proceedings
dc.subject	Defatted coconut flour
dc.subject	Fiber-enriched biscuits
dc.subject	In-vitro protein digestibility
dc.subject	Proximate composition
dc.subject	Sensory evaluation
dc.subject	Storability
dc.title	Utilization of defatted coconut kernel residue as a raw material for prepartion of fiber-enriched biscuits
dc.type	Article