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

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dc.contributor.authorPeries, M.
dc.contributor.authorWijesekara, K.
dc.contributor.authorNavaratne, S.
dc.date.accessioned2018-11-21T10:16:06Z
dc.date.available2018-11-21T10:16:06Z
dc.date.issued2017-02
dc.description.abstractAttacheden_US
dc.identifier.citationPeries, 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. 1-10en_US
dc.identifier.doi10.22161/ijaers.4.2.38en_US
dc.identifier.issn2349-6495
dc.identifier.issn2349-6495
dc.identifier.urihttp://dr.lib.sjp.ac.lk/handle/123456789/7584
dc.language.isoenen_US
dc.publisherDVS Web infotech Pvt Ltd.en_US
dc.subjectcomposite bread, flour modification, functional properties, rice flour, traditional rice varietiesen_US
dc.titleImprovement of Quality of Composite Bread by Incorporating Dual Modified Traditional Rice Flouren_US
dc.typeArticleen_US

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