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

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dc.contributor.authorRathnayake, H. A.
dc.contributor.authorNavaratne, S.
dc.contributor.authorNavaratne, C.
dc.date.accessioned2022-09-15T10:24:22Z
dc.date.available2022-09-15T10:24:22Z
dc.date.issued2019
dc.identifier.citationRathnayake, 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.urihttp://dr.lib.sjp.ac.lk/handle/123456789/12318
dc.language.isoenen_US
dc.publisherWiley Periodicals,en_US
dc.titleImproving porous crumb structure of rice-related leavened food products by fermentation and gelatinization at slightly higher air pressure conditionsen_US
dc.typeArticleen_US

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