A study on selected physicochemical and functional properties of two newly formulated multigrain breads in comparison to selected commercially available multigrain breads and wheat bread.

Nisangika S.A.G, Godakumbura P, Abeysekera W.K.S.M. and Premakumara G.A.S.
Abstracts - Department of Food Science & Technology, Faculty of Applied Sciences, Sabaragamuwa University of Sri Lanka. Pp.3.
Publication year: 2016