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search.filters.author.Arampath, P.C.
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search.filters.author.Bandara, P.P.G.S.P.
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search.filters.subject.Bakery products
1
search.filters.subject.Crumb structure
1
search.filters.subject.Crust colour
1
search.filters.subject.Mung bean
1
search.filters.subject.Sensory attributes
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Development of French Bread Using Flour Formulations with Wheat, Rice and Locally Available Legumes, and Evaluation of its Sensory and Nutritional Properties
(
Postgraduate Institute of Agriculture, University of Peradeniya:Peradeniya
,
2020-06
)
Bandara, P.P.G.S.P.
;
Arampath, P.C.
;
*
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