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Effect of Process Variables on Rice Flour Functional Properties,and Porous Structure of Rice and Wheat-Based Leavened Food Products |
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| Authors: | Heshani Anupama Rathnayake Senevirathne Navaratne Champa Navaratne |
| Institution: | 1.Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, 10250, Nugegoda, Sri Lanka;2.Department of Agricultural Engineering, Faculty of Agriculture, University of Ruhuna, Mapalana, 81100, Kamburupitiya, Sri Lanka |
| Abstract: | |
| Keywords: | factorial design dry and wet grinding heat-moisture treatment particle size determination porous crumb structure rice/wheat composite flour |