Gluten proteins hold key to bread quality

Files

VIDU 14_3&4_28.pdf (3.41 MB)

Date

Authors

Publisher

NARESA:Colombo

Keywords

Wheat, Nutritive value, Food standards, Bread, Quality improvement, Biotechnology, Food inspection

Citation

Vidurava, 14(3 and 4):p.28-30

URI

https://dl.nsf.gov.lk/handle/1/5605

Collections

Vidurava ( English )