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Rheological characteristics of wheat flour dough in relation to quality of parotta : an Indian traditional food

By: Indrani, D Contributor(s): Rao, Venkateswara G [guide]Material type: Text

TextLanguage: Ph.D Description: xii, 330 p. : ill. ; 32 cmSubject(s): Food Science | Wheat flour dough | ParottaDDC classification: 641.3319 IND Online resources: Click here to access online Dissertation note: Ph.D University of Mysore, Department of Studies in Food Science. 1997.

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Thesis	Mysore University Main Library	641.3319 IND (Browse shelf (Opens below))	Not for loan		T2631
Thesis	Mysore University Main Library	641.3319 IND (Browse shelf (Opens below))	Not for loan		T2641

Ph.D University of Mysore, Department of Studies in Food Science. 1997.

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