INFLUENCE OF GREEN GRAM FLOUR ( PHASEOLUS AUREUS) ON THE RHEOLOGY, MICROSTRUCTURE AND QUALITY OF COOKIES.
| Autor: | RAJIV, JYOTSNA1, LOBO, SWETHA1, JYOTHI LAKSHMI, A.2, VENKATESWARA RAO, G.1 |
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| Zdroj: | Journal of Texture Studies. Oct2012, Vol. 43 Issue 5, p350-360. 11p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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