dc.contributor.author | Rathnayake, H. A. | |
dc.contributor.author | Navaratne, S. | |
dc.contributor.author | Navaratne, C. | |
dc.date.accessioned | 2022-09-15T10:24:22Z | |
dc.date.available | 2022-09-15T10:24:22Z | |
dc.date.issued | 2019 | |
dc.identifier.citation | Rathnayake, H. A., Navaratne, S., & Navaratne, C. (2019)..Improving porous crumb structure of rice-related leavened food products by fermentation and gelatinization at slightly higher air pressure conditions. J Texture Stud. 2019;50:564–570. | en_US |
dc.identifier.uri | http://dr.lib.sjp.ac.lk/handle/123456789/12318 | |
dc.language.iso | en | en_US |
dc.publisher | Wiley Periodicals, | en_US |
dc.title | Improving porous crumb structure of rice-related leavened food products by fermentation and gelatinization at slightly higher air pressure conditions | en_US |
dc.type | Article | en_US |