Development and Evaluation of Palmyra Palm (Borassus Flabellifer Linn) Pulp-Based Cakes : Assessing Shelf Life, Sensory Attributes, and Moisture Content

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dc.contributor.authorAbarna, P.
dc.date.accessioned2026-02-27T08:12:39Z
dc.date.issued2024
dc.identifier.citationAbarna, P. (2024). Development and Evaluation of Palmyra Palm (Borassus Flabellifer Linn) Pulp-Based Cakes : Assessing Shelf Life, Sensory Attributes, and Moisture Content. Department of Biosystems and Biotechnology, SLTC Research University, Padukka Sri Lanka.
dc.identifier.urihttps://repo.sltc.ac.lk/handle/456/569
dc.language.isoen
dc.publisherDepartment of Biosystems and Biotechnology, SLTC Research University, Padukka Sri Lanka.
dc.subjectBorassus Flabellifer Linn
dc.subjectPalm Pulp
dc.subjectFunctional Cakes
dc.subjectSensory Attributes
dc.subjectMoisture Content
dc.subjectShelf Life
dc.titleDevelopment and Evaluation of Palmyra Palm (Borassus Flabellifer Linn) Pulp-Based Cakes : Assessing Shelf Life, Sensory Attributes, and Moisture Content
dc.typeTechnical Report

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