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Application and effect of hybrid grinding techniques on the quality of stone chakki atta (whole wheat flour) and flat bread

Published Online: 2022-01-11

Published Print: 2022-09

Authors

Arora, Mohit

Kumar, Ashwin

Sakhare, Suresh D.

Inamdar, Aashitosh A. https://orcid.org/0000-0002-3900-8769
Funding

Funding for this research was provided by:

N/A
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Text and Data Mining valid from 2022-01-11

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Article History

Revised: 25 November 2021

Accepted: 10 December 2021

First Online: 11 January 2022

Document is current