Influence of additives on rheological characteristics of whole-wheat dough and quality of Chapatti (Indian unleavened Flat bread) Part I—hydrocolloids
- 31 January 2007
- journal article
- Published by Elsevier BV in Food Hydrocolloids
- Vol. 21 (1), 110-117
- https://doi.org/10.1016/j.foodhyd.2006.03.002
Abstract
No abstract availableKeywords
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