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Optimization of the quality of South Indian parotta by modelling the ingredient composition using the response surface methodology

✍ Scribed by Dasappa Indrani; Gandham Venkateswara Rao


Book ID
108823140
Publisher
John Wiley and Sons
Year
2001
Tongue
English
Weight
528 KB
Volume
36
Category
Article
ISSN
0950-5423

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