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EFFECT OF DIFFERENTLY TREATED WHEAT BRAN ON RHEOLOGY, MICROSTRUCTURE AND QUALITY CHARACTERISTICS OF SOFT DOUGH BISCUITS

✍ Scribed by K. NANDEESH; R. JYOTSNA; G. VENKATESWARA RAO

Book ID: 111340850
Publisher: John Wiley and Sons
Year: 2011
Tongue: English
Weight: 604 KB
Volume: 35
Category: Article
ISSN: 0145-8892
DOI: 10.1111/j.1745-4549.2009.00470.x

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