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Please use this identifier to cite or link to this item: http://192.248.43.153/handle/1/3218
Title: Development of French Bread Using Flour Formulations with Wheat, Rice and Locally Available Legumes, and Evaluation of its Sensory and Nutritional Properties
Authors: Bandara, P.P.G.S.P.
Arampath, P.C.
*
Keywords: Bakery products
Crust colour
Crumb structure
Mung bean
Sensory attributes
Issue Date: Jun-2020
Publisher: Postgraduate Institute of Agriculture, University of Peradeniya:Peradeniya
Citation: Tropical Agricultural Research, 31(3):p.25-36
URI: http://192.248.43.153/handle/1/3218
Appears in Collections:Tropical Agricultural Research

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