Development of Well-Porous Structured Leavened Food Product from Rice-based Composite Flour

Rathnayake, H.A.; Navaratne, S.B.; Navaratne, C.M.

doi:https://doi.org/10.31357/vjs.v24i01.4962

Development of Well-Porous Structured Leavened Food Product from Rice-based Composite Flour

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04_Development+of+Well-porous+Structured+Leavened+Food+Product+from+Rice-based+Composite+Flour.pdf (548.05 KB)

Date

2021

Authors

Rathnayake, H.A.

Navaratne, S.B.

Navaratne, C.M.

Publisher

Faculty of Applied Sciences, University of Sri Jayewardenepura

Keywords

composite flour, fermentation, porous-crumb structure, rice flour, Taguchi’s orthogonal array

Citation

Rathnayake, H.A., Navaratne, S.B. & Navaratne, C.M. (2021). Development of Well-Porous Structured Leavened Food Product from Rice-based Composite Flour, Vidyodaya Journal of Science Vol. 24 No. 01 (2021) 21-30

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http://dr.lib.sjp.ac.lk/handle/123456789/10604

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Volume 24 Issue 01 2021

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Development of Well-Porous Structured Leavened Food Product from Rice-based Composite Flour

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