Optimization of Bread Preparation from Wheat Flour and Malted Rice Flour

Rice Science

Volumn 17, Issue 1, 2010, Pages 51-59

  VELUPPILLAI, Subajiny ^a   NITHYANANTHARAJAH, Ketheeswary ^b   VASANTHARUBA, Seevaratnam ^a   BALAKUMAR, Sandrasegarampillai ^b   ARASARATNAM, Vasanthy ^b  

^a University of Jaffina   (Sri Lanka)

^b UNIVERSITY OF JAFFNA   (Sri Lanka)

Author keywords

bread; malted rice flour; physical parameters; rice; sensorial parameters; wheat flour

Indexed keywords

ORYZA SATIVA; TRITICUM AESTIVUM;

EID: 77953246339     PISSN: 16726308     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1672-6308(08)60104-3     Document Type: Article

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