Development and Nutritional & Sensory Evaluation of Gluten-Free Noodles by Replacing Wheat Flour from Locally Available Flours of Rice, Arrowroot, Palmyra Root and Corn

Yogaprathish V, Lakmini G.W.A.S, Edirisinghe U.A.S.K.
Proceedings of International Research Symposium 2019
Publication year: 2019
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