Influence of whey protein concentrate on the rheological characteristics of dough, microstructure and quality of unleavened flat bread (parotta)
| Autor: | Indrani, D., Prabhasankar, P., Rajiv, Jyotsna, Rao, G. Venkateswara |
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| Zdroj: | In Food Research International 2007 40(10):1254-1260 |
| Databáze: | ScienceDirect |
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