Table of Contents
Journal of Food Processing
Volume 2016, Article ID 7820102, 9 pages
http://dx.doi.org/10.1155/2016/7820102
Research Article

Changes in Characteristics of Kithul (Caryota urens) Flour Prepared by Different Modification Techniques

1Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
2Food Research Unit, Gannoruwa Agriculture Research Center, P.O. Box 53, Peradeniya Kandy, Sri Lanka

Received 10 December 2015; Revised 22 February 2016; Accepted 22 March 2016

Academic Editor: Raquel P. Guiné

Copyright © 2016 J. A. A. C. Wijesinghe et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

J. A. A. C. Wijesinghe, I. Wickramasinghe, and K. H. Saranandha, “Changes in Characteristics of Kithul (Caryota urens) Flour Prepared by Different Modification Techniques,” Journal of Food Processing, vol. 2016, Article ID 7820102, 9 pages, 2016. https://doi.org/10.1155/2016/7820102.