Porous Crumb Structure of Leavened Baked Products

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dc.contributor.authorRathnayake, H.A
dc.contributor.authorNavaratne, S.B
dc.contributor.authorNavaratne, C.M
dc.date.accessioned2020-01-21T05:59:28Z
dc.date.available2020-01-21T05:59:28Z
dc.date.issued2018
dc.identifier.citationRathnayake, H.A, et al.(2018)."Porous Crumb Structure of Leavened Baked Products", Hindawi International Journal of Food Science Volume 2018, Article ID 8187318, 15 pagesen_US
dc.identifier.doi10.1155/2018/8187318en_US
dc.identifier.urihttp://dr.lib.sjp.ac.lk/handle/123456789/8811
dc.language.isoenen_US
dc.titlePorous Crumb Structure of Leavened Baked Productsen_US
dc.typeArticleen_US

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