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Rheological characteristics of wheat flour dough as influenced by ingredients of parotta

✍ Scribed by D. Indrani; G. Venkateswara Rao

Book ID: 108171188
Publisher: Elsevier Science
Year: 2007
Tongue: English
Weight: 133 KB
Volume: 79
Category: Article
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2006.01.033

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