Utilizing Potato Peel in Cake Preparation and Quality Evaluation of the Development

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dc.contributor.authorThilakcha, T. P.
dc.date.accessioned2026-02-27T07:28:08Z
dc.date.issued2024
dc.identifier.citationThilakcha, T. P. (2024). Utilizing Potato Peel in Cake Preparation and Quality Evaluation of the Development. Department of Biosystems and Biotechnology, SLTC Research University, Padukka Sri Lanka.
dc.identifier.urihttps://repo.sltc.ac.lk/handle/456/563
dc.language.isoen
dc.publisherDepartment of Biosystems and Biotechnology, SLTC Research University, Padukka Sri Lanka.
dc.subjectPotato Peel Flour
dc.subjectBy Product
dc.subjectSensory Evaluation
dc.subjectDietary Fibre
dc.subjectNutritional Composition
dc.titleUtilizing Potato Peel in Cake Preparation and Quality Evaluation of the Development
dc.typeTechnical Report

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