Evaluation of Physical and Sensory Properties of Biscuits Made from Blended Wheat Flour and Pumpkin Powder.

MLA

Jayalath, K. A. T. K., et al. “Evaluation of Physical and Sensory Properties of Biscuits Made from Blended Wheat Flour and Pumpkin Powder.” Tropical Agricultural Research, vol. 35, no. 4, Oct. 2024, pp. 288–95. EBSCOhost, https://doi.org/10.4038/tar.v35i4.8843.

APA

Jayalath, K. A. T. K., Mendis, E., & Madushan, A. A. D. (2024). Evaluation of Physical and Sensory Properties of Biscuits Made from Blended Wheat Flour and Pumpkin Powder. Tropical Agricultural Research, 35(4), 288–295. https://doi.org/10.4038/tar.v35i4.8843

Chicago

Jayalath, K. A. T. K., E. Mendis, and A. A. D. Madushan. 2024. “Evaluation of Physical and Sensory Properties of Biscuits Made from Blended Wheat Flour and Pumpkin Powder.” Tropical Agricultural Research 35 (4): 288–95. doi:10.4038/tar.v35i4.8843.