Development of Well-Porous Structured Leavened Food Product from Rice-based Composite Flour

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dc.contributor.authorRathnayake, H.A.
dc.contributor.authorNavaratne, S.B.
dc.contributor.authorNavaratne, C.M.
dc.date.accessioned2022-03-15T07:46:39Z
dc.date.available2022-03-15T07:46:39Z
dc.date.issued2021
dc.identifier.citationRathnayake, H.A., Navaratne, S.B. & Navaratne, C.M. (2021). Development of Well-Porous Structured Leavened Food Product from Rice-based Composite Flour, Vidyodaya Journal of Science Vol. 24 No. 01 (2021) 21-30en_US
dc.identifier.doihttps://doi.org/10.31357/vjs.v24i01.4962en_US
dc.identifier.urihttp://dr.lib.sjp.ac.lk/handle/123456789/10604
dc.language.isoenen_US
dc.publisherFaculty of Applied Sciences, University of Sri Jayewardenepuraen_US
dc.subjectcomposite flour, fermentation, porous-crumb structure, rice flour, Taguchi’s orthogonal arrayen_US
dc.titleDevelopment of Well-Porous Structured Leavened Food Product from Rice-based Composite Flouren_US
dc.typeArticleen_US

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Volume 24 Issue 01 2021