Traditional and improved paddy varieties: Composition, protein, pasting, and gluten-free chapati making properties
- 30 July 2018
- journal article
- research article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 95 (5), 666-678
- https://doi.org/10.1002/cche.10080
Abstract
No abstract availableKeywords
Funding Information
- University Grants Commission
- Department of Science and Technology, Ministry of Science and Technology
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