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Influence of additives on rheological characteristics of whole-wheat dough and quality of Chapatti (Indian unleavened Flat bread) Part I—hydrocolloids

✍ Scribed by K. Ghodke Shalini; Ananthanarayan Laxmi

Book ID: 113627393
Publisher: Elsevier Science
Year: 2007
Tongue: English
Weight: 136 KB
Volume: 21
Category: Article
ISSN: 0268-005X
DOI: 10.1016/j.foodhyd.2006.03.002

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