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Development of Well-Porous Structured Leavened Food Product from Rice-based Composite Flour Cover

Development of Well-Porous Structured Leavened Food Product from Rice-based Composite Flour

Vidyodaya Journal of Science

Volume 24 (2021): Issue 1

By: H. A. Rathnayake, S. B. Navaratne and C. M. Navaratne

Open Access

|Sep 2021

Authors

H. A. Rathnayake

nissankakolitha@gmail.com

University of Sri Jayewardenepura, Nugegoda

S. B. Navaratne

sbnava@sci.sjp.ac.lk

University of Sri Jayewardenepura, Nugegoda

C. M. Navaratne

nissankakolitha@gmail.com

University of Ruhuna, Kamburupitiya

Articles in this issue

Journal eISSN: 1391-1945

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Language: English

Page range: 21 - 30

Published on: Sep 8, 2021

Published by: University of Sri Jayawardenepura

In partnership with: Paradigm Publishing Services

Keywords:

Composite flour,

Porous-crumb structure,

Taguchi’s orthogonal array

© 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.

Volume 24 (2021): Issue 1

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