Development of pasta using composite flour of sweet potato (Ipomoea batatas), soy (Glycine max) & rice (Oryza sativa) flours
By: J.M.J.M. Jayawardhana, M.J.M. Fari and R. Liyanage
DOI: https://doi.org/10.4038/jnsfsr.v53i3.12431 | Journal eISSN: 2362-0161
Language: English
Page range: 233 - 244
Published on: Oct 10, 2025
Published by: National Science Foundation of Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
© 2025 J.M.J.M. Jayawardhana, M.J.M. Fari, R. Liyanage, published by National Science Foundation of Sri Lanka
This work is licensed under the Creative Commons Attribution-NoDerivatives 4.0 License.