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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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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


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