Effect of Untreated, Roasted and Germinated Black Gram ( Phaseolus mungo ) Flours on the Physico-chemical and Biscuit (Cookie) Making Characteristics of Soft Wheat Flour

Author： Patel M.M.   Venkateswara Rao G.  

Publisher： Academic Press

ISSN： 0733-5210

Source： Journal of Cereal Science, Vol.22, Iss.3, 1995-11, pp. : 285-291

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