Effect of multigrains on rheological, microstructural and quality characteristics of north Indian parotta – An Indian flat bread

Published 2010 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Effect of multigrains on rheological, microstructural and quality characteristics of north Indian parotta – An Indian flat bread
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 44, Issue 3, Pages 719-724
Publisher
Elsevier BV
Online
2010-11-22
DOI
10.1016/j.lwt.2010.11.017

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.