Sujitha, J; Muneer, M. R. S; Mahendran, T; Kiruthiga, B
(Belihuloya,Sabaragamuwa University of Sri Lanka, 2017-05)
Among cereal grains, wheat has high potential to produce gluten protein that imparts strength and
elasticity to the dough that influences the texture of bakery products. Storage temperature has been
shown to affect the ...