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Please use this identifier to cite or link to this item: http://192.248.43.153/handle/1/3218
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dc.contributor.authorBandara, P.P.G.S.P.
dc.contributor.authorArampath, P.C.
dc.contributor.author*
dc.date.accessioned2020-12-09T05:09:17Z-
dc.date.available2020-12-09T05:09:17Z-
dc.date.issued2020-06
dc.identifier.citationTropical Agricultural Research, 31(3):p.25-36
dc.identifier.urihttp://192.248.43.153/handle/1/3218-
dc.publisherPostgraduate Institute of Agriculture, University of Peradeniya:Peradeniya
dc.subjectBakery products
dc.subjectCrust colour
dc.subjectCrumb structure
dc.subjectMung bean
dc.subjectSensory attributes
dc.titleDevelopment of French Bread Using Flour Formulations with Wheat, Rice and Locally Available Legumes, and Evaluation of its Sensory and Nutritional Properties
dc.typeArticle
Appears in Collections:Tropical Agricultural Research

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