EFFECT OF HYDROCOLLOIDS ON RHEOLOGICAL, MICROSTRUCTURAL AND QUALITY CHARACTERISTICS OF PAROTTA – AN UNLEAVENED INDIAN FLAT BREAD.
| Autor: | Smitha, S.1, Rajiv, Jyotsna2, Begum, Khyrunnisa1, Indrani, D.2 dindrani@yahoo.com |
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| Zdroj: | Journal of Texture Studies. Jun2008, Vol. 39 Issue 3, p267-283. 17p. 2 Black and White Photographs, 4 Charts, 2 Graphs. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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