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.*2020-12-092020-12-092020-06Tropical Agricultural Research, 31(3):p.25-36https://dl.nsf.gov.lk/handle/1/25145Bakery productsCrust colourCrumb structureMung beanSensory attributesDevelopment of French Bread Using Flour Formulations with Wheat, Rice and Locally Available Legumes, and Evaluation of its Sensory and Nutritional PropertiesArticle