Development of French Bread Using Flour Formulations with Wheat, Rice and Locally Available Legumes, and Evaluation of its Sensory and Nutritional Properties
Date
2020-06
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Postgraduate Institute of Agriculture, University of Peradeniya:Peradeniya
Abstract
Description
Keywords
Bakery products, Crust colour, Crumb structure, Mung bean, Sensory attributes
Citation
Tropical Agricultural Research, 31(3):p.25-36