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Studies on the whole wheat flour constituents in relation to rheological characteristics of the dough and quality of chapati

Authors :
Rao, Haridas P
Srivastava, Alok K
Rao, Haridas P
Srivastava, Alok K

Abstract

Wheat flour constituents

Details

Database :
OAIster
Notes :
1350025 bytes, 411600 bytes, 1413627 bytes, 2025901 bytes, 859603 bytes, 1146915 bytes, 178935 bytes, application/pdf, English
Publication Type :
Electronic Resource
Accession number :
edsoai.ocn664153803
Document Type :
Electronic Resource

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