Development of French Bread Using Flour Formulations with Wheat, Rice and Locally Available Legumes, and Evaluation of its Sensory and Nutritional Properties
dc.contributor.author | Bandara, P.P.G.S.P. | |
dc.contributor.author | Arampath, P.C. | |
dc.contributor.author | * | |
dc.date.accessioned | 2020-12-09T04:58:34Z | |
dc.date.available | 2020-12-09T04:58:34Z | |
dc.date.issued | 2020-06 | |
dc.identifier.citation | Tropical Agricultural Research, 31(3):p.25-36 | |
dc.identifier.uri | https://dl.nsf.gov.lk/handle/1/25145 | |
dc.publisher | Postgraduate Institute of Agriculture, University of Peradeniya:Peradeniya | |
dc.subject | Bakery products | |
dc.subject | Crust colour | |
dc.subject | Crumb structure | |
dc.subject | Mung bean | |
dc.subject | Sensory attributes | |
dc.title | Development of French Bread Using Flour Formulations with Wheat, Rice and Locally Available Legumes, and Evaluation of its Sensory and Nutritional Properties | |
dc.type | Article |