Effect of Incorporating Taro (Colocasia esculenta), Rice (Oryza sativa), and Pigeon Pea (Cajanus cajan) Flour Blends on Noodle Properties

Author: Kaushal Pragati   Sharma H.K.  

Publisher: Taylor & Francis Ltd

ISSN: 1094-2912

Source: International Journal of Food Properties, Vol.17, Iss.4, 2014-04, pp. : 765-781

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