Roller milled black gram (Phaseolus mungo) semolina and its...

Journal of Food Science and Technology 2015 / 4 Vol. 52; Iss. 4

Roller milled black gram (Phaseolus mungo) semolina and its influence on the quality characteristics of high protein pasta

Rajiv, Jyotsna, Milind,, Inamdar, Aashitosh A., Sakhare, Suresh, Venkateswara Rao, G.
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Volume:
52
Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-013-1193-6
Date:
April, 2015
File:
PDF, 236 KB
english, 2015
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