Comparison of Guar and Xanthan Gums Added Gluten-free Muffins from Traditional Yam “Maha Angili Ala” (Dioscorea alata) Flour

dc.contributor.author	Kalhari, S.
dc.contributor.author	Wijesekara, I.
dc.date.accessioned	2022-09-12T06:00:42Z
dc.date.available	2022-09-12T06:00:42Z
dc.date.issued	2019
dc.identifier.citation	Kalhari, S. & Wijesekara, I. (2019). Comparison of Guar and Xanthan Gums Added Gluten-free Muffins from Traditional Yam “Maha Angili Ala” (Dioscorea alata) Flour. Authorized licensed use limited to: University of Newcastle. Downloaded on June 02,2020 at 04:12:13 UTC from IEEE Xplore.	en_US
dc.identifier.uri	http://dr.lib.sjp.ac.lk/handle/123456789/12127
dc.language.iso	en	en_US
dc.subject	foods, Dioscorea spp., gluten-free, muffins, traditional yams	en_US
dc.title	Comparison of Guar and Xanthan Gums Added Gluten-free Muffins from Traditional Yam “Maha Angili Ala” (Dioscorea alata) Flour	en_US
dc.type	Article	en_US