Works matching DE "SOUTHERN cooking (India)"

EFFECT OF HYDROCOLLOIDS ON RHEOLOGICAL, MICROSTRUCTURAL AND QUALITY CHARACTERISTICS OF PAROTTA – AN UNLEAVENED INDIAN FLAT BREAD.

Published in:

Journal of Texture Studies, 2008, v. 39, n. 3, p. 267, doi. 10.1111/j.1745-4603.2008.00142.x

By:

• Smitha, S.;
• Rajiv, Jyotsna;
• Begum, Khyrunnisa;
• Indrani, D.

Publication type:

Article