Utilization of okara in bread making

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dc.contributor.authorWickramarathna, G.L.en_US
dc.contributor.authorArampath, P.C.en_US
dc.date.accessioned2012-04-04T05:03:43Z
dc.date.available2012-04-04T05:03:43Z
dc.date.issued2003en_US
dc.identifier.citationCeylon Journal of Science (Biological Sciences)31pp.29-33en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/7608
dc.publisherUniversity of Peradeniya. Peradeniyaen_US
dc.subjectFood Science and Technologyen_US
dc.subjectBy productsen_US
dc.subjectSoyamilk industryen_US
dc.subjectTrypsin inhibitor activityen_US
dc.subjectSensory evaluationen_US
dc.subjectOkara-substituted breaden_US
dc.titleUtilization of okara in bread makingen_US
dc.typeArticleen_US

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