Improvement of Quality of Composite Bread by Incorporating Dual Modified Traditional Rice Flour

dc.contributor.author	Peries, M.
dc.contributor.author	Wijesekara, K.
dc.contributor.author	Navaratne, S.
dc.date.accessioned	2018-11-21T10:16:06Z
dc.date.available	2018-11-21T10:16:06Z
dc.date.issued	2017-02
dc.identifier.citation	Peries, M., Wijesekara, K., Navaratne, S. (2017). "Improvement of Quality of Composite Bread by Incorporating Dual Modified Traditional Rice Flour", International Journal of Advanced Engineering Research and Science, Vol.4 (2), pp. 1-10	en_US
dc.identifier.issn	2349-6495
dc.identifier.issn	2349-6495
dc.identifier.uri	http://dr.lib.sjp.ac.lk/handle/123456789/7584
dc.description.abstract	Attached	en_US
dc.language.iso	en	en_US
dc.publisher	DVS Web infotech Pvt Ltd.	en_US
dc.subject	composite bread, flour modification, functional properties, rice flour, traditional rice varieties	en_US
dc.title	Improvement of Quality of Composite Bread by Incorporating Dual Modified Traditional Rice Flour	en_US
dc.type	Article	en_US
dc.identifier.doi	10.22161/ijaers.4.2.38	en_US