Development of gluten-free baby rusk using Madathawalu rice (Oryza sativa L.) and Mung bean (Vigna radiata) composite flour and evaluation of its physical, nutritional and sensory properties.
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| 015 | |2 slpai |a 202103 | ||
| 040 | |b ENG | ||
| 041 | |a ENG | ||
| 082 | |2 23 |a 664.62 | ||
| 100 | |a Udakanda, S. S. |9 77722 | ||
| 245 | |a Development of gluten-free baby rusk using Madathawalu rice (Oryza sativa L.) and Mung bean (Vigna radiata) composite flour and evaluation of its physical, nutritional and sensory properties. |c / S. S. Udakanda. | ||
| 653 | |a Baby food commercial preparation. | ||
| 773 | 0 | |0 250253 |9 1821587 |d Gonawila : Wayamba University of Sri Lanka, 2020. |o 1093875 |t Proceedings (part ii) of 19th Agricultural Research Symposium 22nd January 2021. |x 23861487 |g Jan., 2021. - 353-357p. | |
| 942 | |c JNLARTICLE | ||
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