Optimization of wheat-sorghum composite flour for the production and enhanced storability of leavened flat bread Naan
By: T. Mahendran and G. Hariharan
Open Access
|Jun 2018Authors
DOI: https://doi.org/10.4038/tare.v21i1-2.5460 | Journal eISSN: 1391-3646
Language: English
Page range: 7 - 13
Published on: Jun 30, 2018
Published by: Faculty of Agriculture, University of Ruhuna
In partnership with: Paradigm Publishing Services
Keywords:
© 2018 T. Mahendran, G. Hariharan, published by Faculty of Agriculture, University of Ruhuna
This work is licensed under the Creative Commons License.