Ilesinghe, I.A.M.P.; Tennakoon, T.M.B.T.; Dissanayake, C.A.K.; Senevirathna, S.M.A.A.
(Faculty of Agriculture, University of Rajarata, 2024-11-20)
This study aimed to develop an oat and rice-based breakfast cereal with improved
organoleptic properties. First, soaking (TS) and cooking (TC) were compared to
select the best way to incorporate oats. Using 30 g of ...