Effect of Incorporation of Sodium Alginate on Rheological,Gas Formation/Retention and Baking Properties of Wheat Flour

By: Sindhu J S et alMaterial type: TextTextPublication details: January - February 2000Description: 79 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
37;1 Available JA00847

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