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

dc.contributor.author	Rathnayake, H. A.
dc.contributor.author	Navaratne, S.
dc.contributor.author	Navaratne, C.
dc.date.accessioned	2022-09-15T10:24:22Z
dc.date.available	2022-09-15T10:24:22Z
dc.date.issued	2019
dc.identifier.citation	Rathnayake, H. A., Navaratne, S., & Navaratne, C. (2019)..Improving porous crumb structure of rice-related leavened food products by fermentation and gelatinization at slightly higher air pressure conditions. J Texture Stud. 2019;50:564–570.	en_US
dc.identifier.uri	http://dr.lib.sjp.ac.lk/handle/123456789/12318
dc.language.iso	en	en_US
dc.publisher	Wiley Periodicals,	en_US
dc.title	Improving porous crumb structure of rice-related leavened food products by fermentation and gelatinization at slightly higher air pressure conditions	en_US
dc.type	Article	en_US