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Rheological characteristics of wheat flour dough as influenced by ingredients of parotta
Journal of food engineering

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 Journal (337546)
Abstract of Article  Will be presented in next release
Date Last Accessed  Accessed January 20, 2015
Title of Article  Rheological characteristics of wheat flour dough as influenced by ingredients of parotta
Author(s) of Article  Will be identified in next release
Citation  Journal of food engineering 2007 v.79 no.1 pp. 100-105
Click to View  (Click to View)
Date of Publication  2007
Location of Article  http://pubag.nal.usda.gov/pubag/article.xhtml?id=692584
Name of Publication  Journal of food engineering
Publishing Company  Will be identified in next release
Accession Number  233875