Development of French Bread Using Flour Formulations with Wheat, Rice and Locally Available Legumes, and Evaluation of its Sensory and Nutritional Properties - Bandara, P.P.G.S.P.; Arampath, P.C.; * (Postgraduate Institute of Agriculture, University of Peradeniya:Peradeniya, 2020)
Keywords: Bakery products; Crust colour; Crumb structure; Mung bean; Sensory attributes