Influence of additives on dough rheology and quality of Thepla: an Indian unleavened flatbread
Crossref DOI link: https://doi.org/10.1007/s11694-016-9310-7
Published Online: 2016-01-25
Published Print: 2016-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Patil, Sonal P.
Arya, Shalini S.
Funding for this research was provided by:
University Grants Committee (HK)
Text and Data Mining valid from 2016-01-25