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Rheological properties of black gram (Phaseolus mungo) batter: characterisation of flour from native and modified rice and their effect on batter viscosity
Mysore Ramaswamy Asha, Nuggehally Sampathkumarachar Susheelamma, Manisha GuhaVolume:
42
Year:
2007
Language:
english
Pages:
9
DOI:
10.1111/j.1365-2621.2006.01459.x
File:
PDF, 707 KB
english, 2007