ml-sudha documents

Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality
Documents Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality
Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making
Documents Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making
Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality
Documents Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality
INFLUENCE OF DEFATTED SOY FLOUR AND WHEY PROTEIN CONCENTRATE ON DOUGH RHEOLOGICAL CHARACTERISTICS AND QUALITY OF INSTANT VERMICELLI
Documents INFLUENCE OF DEFATTED SOY FLOUR AND WHEY PROTEIN CONCENTRATE ON DOUGH RHEOLOGICAL CHARACTERISTICS AND QUALITY OF INSTANT VERMICELLI
EFFECT OF WHEAT AND OAT BRANS ON THE DOUGH RHEOLOGICAL AND QUALITY CHARACTERISTICS OF INSTANT VERMICELLI
Documents EFFECT OF WHEAT AND OAT BRANS ON THE DOUGH RHEOLOGICAL AND QUALITY CHARACTERISTICS OF INSTANT VERMICELLI