Influence of rice bran on rheological properties of dough and in the new product dovelopent

By: Ghufran Saeed SM.et.alMaterial type: TextTextPublication details: January - February 2009Description: 62 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
46:1 Available JA11360

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