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Effect of normal/dehydrated greens on the rheological, microstructural, nutritional and quality characteristics ofparatha—an Indian flat bread
Sudha, M. L., Eipson, Sushma W., Khanum, Hafeeza, Naidu, M. Madhava, Venkateswara Rao, G.Volume:
52
Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-013-1062-3
Date:
February, 2015
File:
PDF, 572 KB
english, 2015