Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview

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dc.contributor.authorNilusha, R. A. T
dc.contributor.authorJayasinghe, J. M. J. K
dc.contributor.authorPerera, O. D. A. N
dc.contributor.authorPerera, P. I. P.
dc.date.accessioned2022-09-09T10:09:40Z
dc.date.available2022-09-09T10:09:40Z
dc.date.issued2019
dc.identifier.citationNilusha, R. A. T., et al. (2019). Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview. International Journal of Food Science. 2019en_US
dc.identifier.urihttp://dr.lib.sjp.ac.lk/handle/123456789/12112
dc.language.isoenen_US
dc.publisherInternational Journal of Food Scienceen_US
dc.titleDevelopment of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overviewen_US
dc.typeArticleen_US

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