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Improving porous crumb structure of rice-related leavened food products by fermentation and gelatinization at slightly higher air pressure conditions
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Improving porous crumb structure of rice-related leavened food products by fermentation and gelatinization at slightly higher air pressure conditions
Rathnayake, H. A.
;
Navaratne, S.
;
Navaratne, C.
URI:
http://dr.lib.sjp.ac.lk/handle/123456789/12318
Date:
2019
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2019 - Applied
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