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Rheological characteristics of wheat flour dough in relation to quality of Parotta-an Indian traditional food.

Wheat flour dough

Identiferoai:union.ndltd.org:Vidyanidhi/oai:210.212.200.230:2009/1656
Date12 1900
CreatorsIndrani, D
ContributorsRao, Venkateswara G
Source SetsVidyanidhi Digital Lib. (India)
LanguageEnglish
Detected LanguageEnglish
TypeThesis
Format1099683 bytes, 817354 bytes, 884336 bytes, 714668 bytes, 2124986 bytes, 1760477 bytes, 1597209 bytes, 2214829 bytes, 1155690 bytes, 682825 bytes, application/pdf, application/pdf, application/pdf, application/pdf, application/pdf, application/pdf, application/pdf, application/pdf, application/pdf, application/pdf

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