Sensory & Physiochemical Quality Evaluation of Kithul Flour Incorporated Ice cream

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dc.contributor.authorGunasekara, P. M. D. N. P.
dc.date.accessioned2026-02-27T07:14:41Z
dc.date.issued2024
dc.identifier.citationGunasekara, P. M. D. N. P. (2024). Sensory & Physiochemical Quality Evaluation of Kithul Flour Incorporated Ice cream. Department of Biosystems and Biotechnology, SLTC Research University, Padukka Sri Lanka.
dc.identifier.urihttps://repo.sltc.ac.lk/handle/456/561
dc.language.isoen
dc.publisherDepartment of Biosystems and Biotechnology, SLTC Research University, Padukka Sri Lanka.
dc.subjectKithul Flour
dc.subjectIce Cream Formulations
dc.subjectSensory Attributes
dc.subjectNutritional Composition
dc.subjectMicrobial Quality
dc.titleSensory & Physiochemical Quality Evaluation of Kithul Flour Incorporated Ice cream
dc.typeTechnical Report

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