Optimization of wheat-sorghum composite flour for the production and enhanced storability of leavened flat bread Naan

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dc.contributor.authorMahendran, T.
dc.contributor.authorHariharan, G.
dc.date.accessioned2022-07-28T16:59:17Z
dc.date.available2022-07-28T16:59:17Z
dc.date.issued2018
dc.identifier.citationTropical Agricultural Research and Extension,21(1-2):p.7-13
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/25622
dc.publisherFaculty of Agriculture, University of Ruhuna:Kamburupitiya
dc.subjectComposite flour
dc.subjectNaan
dc.subjectNutritional quality
dc.subjectSorghum
dc.subjectWheat
dc.titleOptimization of wheat-sorghum composite flour for the production and enhanced storability of leavened flat bread Naan

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