Effect of Ingredients on Rheological, Nutritional and...

Food and Bioprocess Technology 2012 / 11 Vol. 5; Iss. 8

Effect of Ingredients on Rheological, Nutritional and Quality Characteristics of High Protein, High Fibre and Low Carbohydrate Bread

Dhinda, Farheen, A., Jyothi Lakshmi, Prakash, Jamuna, Dasappa, Indrani
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Volume:
5
Language:
english
Journal:
Food and Bioprocess Technology
DOI:
10.1007/s11947-011-0752-y
Date:
November, 2012
File:
PDF, 484 KB
english, 2012
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