검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Alveograph as a tool to assess the quality characteristics of wheat flour for parotta making Indrani D, Manohar RS, Rajiv J, Rao GV Journal of Food Engineering, 78(4), 1202, 2007 |
| 2 |
Influence of whey protein concentrate, additives, their combinations on the quality and microstructure of vermicelli made from Indian T-Durum wheat variety Prabhasankar P, Rajiv J, Indrani D, Rao GV Journal of Food Engineering, 80(4), 1239, 2007 |