Investigation of the Impact of Storage Duration on the Shelf-Life and Quality of Left-Over Biscuit Dough
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Department of Biosystems and Biotechnology, SLTC Research University, Padukka Sri Lanka.
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Hansika H. T. (2023). Investigation of the Impact of Storage Duration on the Shelf-Life and Quality of Left-Over Biscuit Dough. Department of Biosystems and Biotechnology, SLTC Research University, Padukka Sri Lanka.