Development of French Bread Using Flour Formulations with Wheat, Rice and Locally Available Legumes, and Evaluation of its Sensory and Nutritional Properties
By: P. P. G. S. P. Bandara and P. C. Arampath
DOI: https://doi.org/10.4038/tar.v31i3.8394 | Journal eISSN: 2706-0233
Language: English
Page range: 25 - 36
Published on: Jun 30, 2020
Published by: Postgraduate Institute of Agriculture (PGIA)
In partnership with: Paradigm Publishing Services
© 2020 P. P. G. S. P. Bandara, P. C. Arampath, published by Postgraduate Institute of Agriculture (PGIA)
This work is licensed under the Creative Commons Attribution 4.0 License.