Optimization of bread preparation from wheat flour and malted rice flour

dc.contributor.author	Subajiny, V.
dc.contributor.author	Ketheeswary, N.
dc.contributor.author	Vasantharuba, S.
dc.contributor.author	Balakumar, S.
dc.contributor.author	Arasaratnam, V.
dc.date.accessioned	2022-09-26T05:03:43Z
dc.date.available	2022-09-26T05:03:43Z
dc.date.issued	2010
dc.identifier.citation	Rice Science,2010,17(1):51-59.	en_US
dc.identifier.uri	http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/7052
dc.language.iso	en	en_US
dc.publisher	Elsevier BV	en_US
dc.subject	Rice	en_US
dc.subject	Bread	en_US
dc.subject	Malted rice flour	en_US
dc.subject	Wheat flour	en_US
dc.subject	Physical parameters	en_US
dc.subject	Sensorial parameters	en_US
dc.title	Optimization of bread preparation from wheat flour and malted rice flour	en_US
dc.type	Journal abstract	en_US