EFFECT OF PROTEIN ON THE RHEOLOGICAL PROPERTIES OF RICE FLOUR
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2008.00228.x/fullpdf
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4. Incorporaion of cocount flour into wheat flour noodles and evaluation of its rheological, nutritional and sensory characteristics;GUNATHILAKE;J. Food Process. Pres,2007
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