Exploring possibility of using davulkurundu (Neolitsea involurate ) leaf extract to improve leavening action and crumb structure of wheat Bread

Thumbnail Image

Files

TARE-10-67.pdf (146.77 KB)

Date

2007

Authors

Journal Title

Journal ISSN

Volume Title

Publisher

Faculty of Agriculture , University of Ruhuna. Mapalana , Kamburupitiya

Abstract

Description

Keywords

Food Science and Technology, Neolitsea involurate, Davulkurudu leaf extract, Bread making, Leavening index, Keeping quality, Organoleptic properties

Citation

Tropical Agricultural Research and Extension10pp.67-73

URI

https://dl.nsf.gov.lk/handle/1/7967

Collections

Tropical Agricultural Research & Extension

Endorsement

Review

Supplemented By

Referenced By

Copyright © National Science Foundation, Sri Lanka

Solution and developed by the NSLRC of National Science Foundation, Sri Lanka