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

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Improvement of Quality of Composite Bread by Incorporating Dual Modified Traditional Rice Flour.pdf (681.92 KB)

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DVS Web infotech Pvt Ltd.

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Keywords

composite bread, flour modification, functional properties, rice flour, traditional rice varieties

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

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http://dr.lib.sjp.ac.lk/handle/123456789/7584

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