Influence of grinding method on some physicochemical characteristics of whole wheat flour and its suitability for the preparation of tandoori roti

Sciences des Aliments

Volumn 17, Issue 2, 1997, Pages 183-191

  Saxena, Dharmesh C ^a   Rao, Punaroor H ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0031502931     PISSN: 02408813     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (19)

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