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Volumn 39, Issue 3, 2008, Pages 267-283

Effect of hydrocolloids on rheological, microstructural and quality characteristics of parotta - An unleavened Indian flat bread

Author keywords

Flat bread; Hydrocolloids; Microstructure; Parotta; Rheology

Indexed keywords

CYAMOPSIS TETRAGONOLOBA;

EID: 44349090899     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2008.00142.x     Document Type: Article
Times cited : (32)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.