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Please use this identifier to cite or link to this item: http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/7052
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dc.contributor.authorSubajiny, V.-
dc.contributor.authorKetheeswary, N.-
dc.contributor.authorVasantharuba, S.-
dc.contributor.authorBalakumar, S.-
dc.contributor.authorArasaratnam, V.-
dc.date.accessioned2022-09-26T05:03:43Z-
dc.date.available2022-09-26T05:03:43Z-
dc.date.issued2010-
dc.identifier.citationRice Science,2010,17(1):51-59.en_US
dc.identifier.urihttp://repo.lib.jfn.ac.lk/ujrr/handle/123456789/7052-
dc.language.isoenen_US
dc.publisherElsevier BVen_US
dc.subjectRiceen_US
dc.subjectBreaden_US
dc.subjectMalted rice flouren_US
dc.subjectWheat flouren_US
dc.subjectPhysical parametersen_US
dc.subjectSensorial parametersen_US
dc.titleOptimization of bread preparation from wheat flour and malted rice flouren_US
dc.typeJournal abstracten_US
Appears in Collections:Biochemistry

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