Flour Properties of Whole and Dehulled Mung Beans (Vigna radiata) and Development of Food Gels Incorporated with Kithul (Caryota urenus) Flour
By: S. Vindika and I. Wijesekara
Open Access
|Sep 2021Authors
Journal eISSN: 1391-1945
Language: English
Page range: 1 - 6
Published on: Sep 8, 2021
Published by: University of Sri Jayawardenepura
In partnership with: Paradigm Publishing Services
Keywords:
© 2021 S. Vindika, I. Wijesekara, published by University of Sri Jayawardenepura
This work is licensed under the Creative Commons License.