Development of French Bread Using Flour Formulations with Wheat, Rice and Locally Available Legumes, and Evaluation of its Sensory and Nutritional Properties

Bandara, P. P. G. S. P.; Arampath, P. C.

doi:10.4038/tar.v31i3.8394

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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

P. P. G. S. P. Bandara, P. C. Arampath

Tropical Agricultural Research 31(3): 25 · 2020

https://doi.org/10.4038/tar.v31i3.8394

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