Please use this identifier to cite or link to this item:
http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/7052| Title: | Optimization of bread preparation from wheat flour and malted rice flour |
| Authors: | Subajiny, V. Ketheeswary, N. Vasantharuba, S. Balakumar, S. Arasaratnam, V. |
| Keywords: | Rice;Bread;Malted rice flour;Wheat flour;Physical parameters;Sensorial parameters |
| Issue Date: | 2010 |
| Publisher: | Elsevier BV |
| Citation: | Rice Science,2010,17(1):51-59. |
| URI: | http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/7052 |
| Appears in Collections: | Biochemistry |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Opti...........pdf | 185.46 kB | Adobe PDF |  View/Open |
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