Effect of chickpen, ghee, sodium chloride, mixing time and resting time on instrumental texture and sensory quality of chapati

By: Balmeet Singh GillMaterial type: TextTextPublication details: November - December 2005Description: 481 In: Journal of Food Science and Technology
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Item type Current library Call number Vol info Status Date due Barcode
Journal Articles Journal Articles BCAS Library
42;6 Available JA07998

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