Browsing by Subject Sensory quality
Showing results 1 to 4 of 4
| Issue Date | Title | Author(s) |
| 2021 | Biochemical characterization and antibacterial potential of lactic acid bacteria from Idli batter and their influences on properties of batter | Bernard, D.; Jeyagowri, N.; Madhujith, T. |
| 2021 | Development of Herbal Biscuit and Evaluation of Sensory and Nutritional Quality | Nayanajith, R.P.D.N.; Vasantharuba, S.; Dharmasiri, P.G.N.H. |
| 2020 | Isolation of Lactic Acid Bacteria from Idli Batter and Assessing their Antibacterial Potential | Bernard, D.; Jeyagowri, N.; Madhujith, T. |
| 2008 | Production of malted rice-wheat bread with good physical and sensory quality | Subajiny, V.; Ketheeswary, N.; Balakumar, S.; Arasaratnam, V. |
