Evaluation of effectiveness of pre-gelatinization, force-gelatinization and post-gelatinization techniques in manufacturing of high quality rice bread

Simple item page
dc.contributor.authorLiyanage, C.M.
dc.date.accessioned2019-06-21T04:14:51Z
dc.date.available2019-06-21T04:14:51Z
dc.date.issued2009
dc.format.extent94
dc.identifier.degreeBSc
dc.identifier.indexnumber03/AS/040
dc.identifier.reportnoAP-FOOD-005-2009
dc.identifier.urihttps://dl-susl.nsf.gov.lk/handle/1/42
dc.publisherSabaragamuwa University of Sri Lanka
dc.subjectFood Science and Technology
dc.titleEvaluation of effectiveness of pre-gelatinization, force-gelatinization and post-gelatinization techniques in manufacturing of high quality rice bread
dc.typeResearch Report

Files

Collections

Department of Food Science & Technology