Quality characteristics of noodles made from selected varieties of Sri Lankan rice with different physicochemical characteristics
By: M.J.M. Fari, D. Rajapaksa and K.K.D.S. Ranaweera
Open Access
|Mar 2011Authors
M.J.M. Fari
Food Technology Section, Industrial Technology Institute, 363, Bauddhaloka Mawatha, Colombo 07.
D. Rajapaksa
Food Technology Section, Industrial Technology Institute, 363, Bauddhaloka Mawatha, Colombo 07.
K.K.D.S. Ranaweera
Department of Food Science & Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda.
DOI: https://doi.org/10.4038/jnsfsr.v39i1.2923 | Journal eISSN: 2362-0161
Language: English
Page range: 53 - 60
Published on: Mar 23, 2011
Published by: National Science Foundation of Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
© 2011 M.J.M. Fari, D. Rajapaksa, K.K.D.S. Ranaweera, published by National Science Foundation of Sri Lanka
This work is licensed under the Creative Commons License.