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

Podobne knjige/članki

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