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 |