Anila Rajan. (2007). Effect of Fibre Incorporation on Rheological and Sensory Qualityof Indian Unleavened Breads. Defence Food Research Laboratory( DFRL).
Chicago Edition CitationAnila Rajan. Effect of Fibre Incorporation on Rheological and Sensory Qualityof Indian Unleavened Breads. Mysore: Defence Food Research Laboratory( DFRL), 2007.
MLA Edition CitationAnila Rajan. Effect of Fibre Incorporation on Rheological and Sensory Qualityof Indian Unleavened Breads. Defence Food Research Laboratory( DFRL), 2007.
Warning: These citations may not always be 100% accurate.