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EFFECT OF INCORPORATION OF PUFFED BENGALGRAM FLOUR ON THE QUALITY OF BREAD
Authors:
RATHNA K NEELAKANTAN S
Citation:
K. Rathna et S. Neelakantan, EFFECT OF INCORPORATION OF PUFFED BENGALGRAM FLOUR ON THE QUALITY OF BREAD, Journal of Food Science and Technology, 32(2), 1995, pp. 169-171
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