EFFECT OF DIFFERENTLY TREATED WHEAT BRAN ON RHEOLOGY, MICROSTRUCTURE AND QUALITY CHARACTERISTICS OF SOFT DOUGH BISCUITS.
| Autor: | NANDEESH, K.1, JYOTSNA, R.1, VENKATESWARA RAO, G. |
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| Zdroj: | Journal of Food Processing & Preservation. Apr2011, Vol. 35 Issue 2, p179-200. 22p. |
| Databáze: | Business Source Ultimate |
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