Anila Rajan. (2007). Effect of Fibre Incorporation on Rheological and Sensory Qualityof Indian Unleavened Breads. Defence Food Research Laboratory( DFRL).
Čikaški stil citiranjaAnila Rajan. Effect of Fibre Incorporation on Rheological and Sensory Qualityof Indian Unleavened Breads. Mysore: Defence Food Research Laboratory( DFRL), 2007.
MLA način citiranjaAnila Rajan. Effect of Fibre Incorporation on Rheological and Sensory Qualityof Indian Unleavened Breads. Defence Food Research Laboratory( DFRL), 2007.
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