Effect of Fibre Incorporation on Rheological and Sensory Qualityof Indian Unleavened Breads

Lignende værker

• Studies on Physico-Chemical and Sensory Evaluations of Wheat Bread Modified with Pumkin Flour
  af: Fahad K.
  Udgivet: (2013)
• Bread
  af: Wiener, J
  Udgivet: (1975)
• Development of low calorie fibre incorporated shrikhand using bajra( pennisetum glaucum)
  af: Rumaisa Ummer
  Udgivet: (2017)
• Development of sandesh incorporated with inulin
  af: Safiya P.
  Udgivet: (2016)
• Standardization and chemical examination of newly developed jackfruit bread
  af: Swathi A.
  Udgivet: (2016)