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Porous Crumb Structure of Leavened Baked Products

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dc.contributor.author Rathnayake, H.A
dc.contributor.author Navaratne, S.B
dc.contributor.author Navaratne, C.M
dc.date.accessioned 2020-01-21T05:59:28Z
dc.date.available 2020-01-21T05:59:28Z
dc.date.issued 2018
dc.identifier.citation Rathnayake, H.A, et al.(2018)."Porous Crumb Structure of Leavened Baked Products", Hindawi International Journal of Food Science Volume 2018, Article ID 8187318, 15 pages en_US
dc.identifier.uri http://dr.lib.sjp.ac.lk/handle/123456789/8811
dc.language.iso en en_US
dc.title Porous Crumb Structure of Leavened Baked Products en_US
dc.type Article en_US
dc.identifier.doi 10.1155/2018/8187318 en_US


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