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Please use this identifier to cite or link to this item: http://192.248.43.153/handle/1/2114
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dc.contributor.authorFari, M.J.M.en_US
dc.contributor.authorRajapaksa, D.en_US
dc.contributor.authorRanaweera, K.K.D.S.en_US
dc.date.accessioned2014-11-05T10:50:44Z-
dc.date.available2014-11-05T10:50:44Z-
dc.date.issued2010en_US
dc.identifier.citationTropical Agricultural Research, 21(2):p.157-167en_US
dc.identifier.urihttp://192.248.43.153/handle/1/2114-
dc.publisherPostgraduate Institute of Agriculture, University of Peradeniya:Peradeniyaen_US
dc.subjectFood Science and Technologyen_US
dc.subjectBreadmakingen_US
dc.subjectRice varietiesen_US
dc.subjectPhysicochemical analysisen_US
dc.subjectDough propertiesen_US
dc.subjectBread qualityen_US
dc.subjectSensory evaluationen_US
dc.titleEffect of rice variety on rice based composite flour bread qualityen_US
dc.typeArticleen_US
Appears in Collections:Tropical Agricultural Research

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