Porous Crumb Structure of Leavened Baked Products

dc.contributor.author	Rathnayake, H.A
dc.contributor.author	Navaratne, S.B
dc.contributor.author	Navaratne, C.M
dc.date.accessioned	2020-01-21T05:59:28Z
dc.date.available	2020-01-21T05:59:28Z
dc.date.issued	2018
dc.identifier.citation	Rathnayake, H.A, et al.(2018)."Porous Crumb Structure of Leavened Baked Products", Hindawi International Journal of Food Science Volume 2018, Article ID 8187318, 15 pages	en_US
dc.identifier.uri	http://dr.lib.sjp.ac.lk/handle/123456789/8811
dc.language.iso	en	en_US
dc.title	Porous Crumb Structure of Leavened Baked Products	en_US
dc.type	Article	en_US
dc.identifier.doi	10.1155/2018/8187318	en_US