Optimization of bread preparation from wheat flour and malted rice flour

Please use this identifier to cite or link to this item: http://repo.jfn.ac.lk/med/handle/701/540

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DC Field	Value	Language
dc.contributor.author	Subajiny, Veluppillai	-
dc.contributor.author	Ketheeswary, Nithiyanantharajah	-
dc.contributor.author	Vasantharuba, S.	-
dc.contributor.author	Balakumar, Sandrasegarampillai	-
dc.contributor.author	Arasaratnam, Vasanthy	-
dc.date.accessioned	2013-08-28T07:14:42Z	-
dc.date.accessioned	2022-09-16T10:07:45Z	-
dc.date.available	2013-08-28T07:14:42Z	-
dc.date.available	2022-09-16T10:07:45Z	-
dc.date.issued	2010	-
dc.identifier.citation	Rice Science,2010,17(1):51-59.	en_US
dc.identifier.uri	http://repo.jfn.ac.lk/med/handle/701/540	-
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
Appears in Collections:	Biochemistry

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