Effect of Roasting Methods for Nutritional Profile and Shelf Life of Soybean Butter

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dc.contributor.authorMadhushani, H. N.
dc.date.accessioned2026-02-27T07:09:59Z
dc.date.issued2024
dc.identifier.citationMadhushani, H. N. (2024). Effect of Roasting Methods for Nutritional Profile and Shelf Life of Soybean Butter. Department of Biosystems and Biotechnology, SLTC Research University, Padukka Sri Lanka.
dc.identifier.urihttps://repo.sltc.ac.lk/handle/456/560
dc.language.isoen
dc.publisherDepartment of Biosystems and Biotechnology, SLTC Research University, Padukka Sri Lanka.
dc.subjectSoybean Butter
dc.subjectTreatment Methods
dc.subjectProximate Analysis
dc.subjectSensory Evaluation
dc.subjectShelf-Life Analysis
dc.titleEffect of Roasting Methods for Nutritional Profile and Shelf Life of Soybean Butter
dc.typeTechnical Report

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