Effect of Green Gram Semolina ( P...

Journal of Food Processing and Preservation 2014 / 08 Vol. 38; Iss. 4

Effect of Green Gram Semolina ( P haseolus aureus ) on the Rheology, Nutrition, Microstructure and Quality Characteristics of High-Protein Pasta

Jyotsna, Rajiv, Milind,, Sakhare, Suresh D., Inamdar, Aashitosh A., Rao, G. Venkateswara
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Volume:
38
Language:
english
Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.12172
Date:
August, 2014
File:
PDF, 510 KB
english, 2014
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