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Evaluation of the Effectiveness of Silica Gel Desiccant in Improving the Keeping Quality of Rice Crackers
Amarakoon, A.M.S.H.
;
Navaratne, S.
(
2012-2018 International Journal of Science and Research
,
2017-01
)
Statistical Evaluation of Process Variability on Vanilla and Chocolate Ice Cream Manufacturing Process
Thushara, S.
;
Navaratne, S.
(
Licensed Under Creative Commons Attribution CC BY
,
2017
)
Effect of silica gel desiccant on the sensory quality of rice crackers
Amarakoon, S.
;
Navaratne, S.
(
2017-11
)
Determination of Changes of Amylose and Amylopectin Content of Paddy during Early Storage
Abeysundara, A.
;
Navaratne, S.
;
Wickramasinghe, I.
;
Ekanayake, D.
(
Licensed Under Creative Commons Attribution CC BY
,
2017
)
Improvement of Quality of Composite Bread by Incorporating Dual Modified Traditional Rice Flour
Peries, M.
;
Wijesekara, K.
;
Navaratne, S.
(
DVS Web infotech Pvt Ltd.
,
2017-02
)
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Author
Navaratne, S. (5)
Abeysundara, A. (1)
Amarakoon, A.M.S.H. (1)
Amarakoon, S. (1)
Ekanayake, D. (1)
Peries, M. (1)
Thushara, S. (1)
Wickramasinghe, I. (1)
Wijesekara, K. (1)
Subject
composite bread, flour modification, functional properties, rice flour, traditional rice varieties (1)
crispiness, desiccant, rice crackers, sensory evaluation, silica gel (1)
Process Capability, Product Consistency, Overrun, Fishbone, Mass in g/l (1)
Rice crackers, Silica gel desiccant, Free fatty acid, Moisture content, Hardness (1)
Sri Lankan rice varieties, Amylose/Amylopectin content, Early storage (1)
... View More
Date Issued
2017 (5)