| dc.contributor.author | Weerajanath, R. A. C. | |
| dc.date.accessioned | 2026-07-13T11:33:46Z | |
| dc.date.available | 2026-07-13T11:33:46Z | |
| dc.date.issued | 2026 | |
| dc.identifier.uri | http://www.digital.lib.esn.ac.lk//handle/1234/17808 | |
| dc.language.iso | en | en_US |
| dc.publisher | Faculty of Technology | en_US |
| dc.relation.ispartofseries | FTC350; | |
| dc.subject | Banana Peel Flour | en_US |
| dc.subject | Cookies | en_US |
| dc.subject | Nutritional Improvement | en_US |
| dc.subject | Sensory Quality | en_US |
| dc.subject | Unripe Banana Flour | en_US |
| dc.title | Development of Cookies Incorporated With Ripe Banana Peel Flour (Musa Spp.) and Unripe Banana Flour | en_US |
| dc.type | Research report | en_US |