Effect of Size Reduction Processes on Rice Flour Properties and the Quality of their Bakery Products
DOI: https://doi.org/10.4038/cjs.v53i4.8243 | Journal eISSN: 2513-230X
Language: English
Page range: 541 - 558
Published on: Nov 5, 2024
Published by: Faculty of Science, University of Peradeniya, Sri Lanka
In partnership with: Paradigm Publishing Services
© 2024 H. A. Rathnayake, S. B. Navaratne, C. M. Navaratne, published by Faculty of Science, University of Peradeniya, Sri Lanka
This work is licensed under the Creative Commons Attribution 4.0 License.