DSpace Repository

Improving porous crumb structure of rice-related leavened food products by fermentation and gelatinization at slightly higher air pressure conditions

Improving porous crumb structure of rice-related leavened food products by fermentation and gelatinization at slightly higher air pressure conditions

Rathnayake, H. A.; Navaratne, S.; Navaratne, C.
URI: http://dr.lib.sjp.ac.lk/handle/123456789/12318
Date: 2019

Show full item record

Files in this item

Icon
Name: Improving porous ...
Size: 829.8Kb
Format: PDF
View/Open

This item appears in the following Collection(s)

Search DSpace


Browse

My Account