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Item Development of French Bread Using Flour Formulations with Wheat, Rice and Locally Available Legumes, and Evaluation of its Sensory and Nutritional Properties(Postgraduate Institute of Agriculture, University of Peradeniya:Peradeniya, 2020-06) Bandara, P.P.G.S.P.; Arampath, P.C.; *Item Developing a trained sensory panel for comparison of different brands of vanilla ice cream using descriptive sensory analysis(NSF:Colombo, 2015-03) Hettiarachchi, C.A.; Illeperuma, D.C.K.Item Evaluate the physical, chemical and sensory parameters of probiotic yoghurt during storage(Faculty of Agriculture, Eastern University:Chenkalady, 2018) Pagthinathan, M.; Nafees, M.S.M.; Powsika, E.Item Development of set yoghurt adding three different edible oils(Faculty of Agriculture, Eastern University:Chenkalady, 2020) Madushani, V.M.S.; Pagthinathan, M.