Investigation of the Impact of Storage Duration on the Shelf-Life and Quality of Left-Over Biscuit Dough

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dc.contributor.authorHansika H. T.
dc.date.accessioned2026-02-26T07:02:42Z
dc.date.issued2023
dc.identifier.citationHansika 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.
dc.identifier.urihttps://repo.sltc.ac.lk/handle/456/546
dc.language.isoen
dc.publisherDepartment of Biosystems and Biotechnology, SLTC Research University, Padukka Sri Lanka.
dc.subjectBiscuit Manufacturing
dc.subjectLeftover Dough
dc.subjectRework Process
dc.subjectWaste Reduction
dc.subjectCracker Dough
dc.titleInvestigation of the Impact of Storage Duration on the Shelf-Life and Quality of Left-Over Biscuit Dough
dc.typeTechnical Report

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