Potentialities of oilseed flours and proteins for replacing black gram components in the texture of leavened foods

✍ Scribed by N. S. Susheelamma; M. V. L. Rao

• Book ID: 112823568
• Publisher: Springer-Verlag
• Year: 1980
• Tongue: English
• Weight: 810 KB
• Volume: 57
• Category: Article
• ISSN: 0003-021X
• DOI: 10.1007/bf02673942