Development of Well-Porous Structured Leavened Food Product from Rice-based Composite Flour

dc.contributor.author	Rathnayake, H.A.
dc.contributor.author	Navaratne, S.B.
dc.contributor.author	Navaratne, C.M.
dc.date.accessioned	2022-03-15T07:46:39Z
dc.date.available	2022-03-15T07:46:39Z
dc.date.issued	2021
dc.identifier.citation	Rathnayake, H.A., Navaratne, S.B. & Navaratne, C.M. (2021). Development of Well-Porous Structured Leavened Food Product from Rice-based Composite Flour, Vidyodaya Journal of Science Vol. 24 No. 01 (2021) 21-30	en_US
dc.identifier.uri	http://dr.lib.sjp.ac.lk/handle/123456789/10604
dc.language.iso	en	en_US
dc.publisher	Faculty of Applied Sciences, University of Sri Jayewardenepura	en_US
dc.subject	composite flour, fermentation, porous-crumb structure, rice flour, Taguchi’s orthogonal array	en_US
dc.title	Development of Well-Porous Structured Leavened Food Product from Rice-based Composite Flour	en_US
dc.type	Article	en_US
dc.identifier.doi	https://doi.org/10.31357/vjs.v24i01.4962	en_US