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 2011DOI: 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.