Studies on the quality of fried snacks based on blends of wheat flour and soya flour

Author: Senthil A.   Ravi R.   Bhat K.K.   Seethalakshmi M.K.  

Publisher: Elsevier

ISSN: 0950-3293

Source: Food Quality and Preference, Vol.13, Iss.5, 2002-07, pp. : 267-273

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