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

Liyanage, C.M.2019-06-212019-06-212009https://dl-susl.nsf.gov.lk/handle/1/4294Food Science and TechnologyEvaluation of effectiveness of pre-gelatinization, force-gelatinization and post-gelatinization techniques in manufacturing of high quality rice breadResearch ReportAP-FOOD-005-2009BSc03/AS/040