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Effect of Size Reduction Processes on Rice Flour Properties and the Quality of their Bakery Products.

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Title: Effect of Size Reduction Processes on Rice Flour Properties and the Quality of their Bakery Products.
Authors: Rathnayake, H. A.1 hrathnay@tec.rjt.ac.lk, Navaratne, S. B.2, Navaratne, C. M.3
Source: Ceylon Journal of Science. 2024, Vol. 53 Issue 4, Preceding p541-558. 19p.
Database: Academic Search Ultimate
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        Value: 10.4038/cjs.v53i4.8243
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      – Code: eng
        Text: English
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        PageCount: 19
        StartPage: 541
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      – TitleFull: Effect of Size Reduction Processes on Rice Flour Properties and the Quality of their Bakery Products.
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            NameFull: Navaratne, S. B.
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              Text: 2024
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