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Evaluation of dough rheological properties and bread making quality of composite flour blends of wheat and kodo millet flour

Rashmitha,Vardhellly

Evaluation of dough rheological properties and bread making quality of composite flour blends of wheat and kodo millet flour - Jabalpur JNKVV 2021 - 115

Subjects--Topical Terms:
Food Science & Technology

Dewey Class. No.: 664 RAS-E

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