Development of Well-Porous Structured Leavened Food Product from Rice-based Composite Flour
Open Access
|Sep 2021Journal eISSN: 1391-1945
Language: English
Page range: 21 - 30
Published on: Sep 8, 2021
Published by: University of Sri Jayawardenepura
In partnership with: Paradigm Publishing Services
Keywords:
© 2021 H. A. Rathnayake, S. B. Navaratne, C. M. Navaratne, published by University of Sri Jayawardenepura
This work is licensed under the Creative Commons License.