Effect of starch-lipids inclusion complex formation on functional properties of flour in tandoori roti

Author: Singh N.N.   Kaur K.K.   Singh H.H.   Singh H.H.  

Publisher: Elsevier

ISSN: 0308-8146

Source: Food Chemistry, Vol.69, Iss.2, 2000-05, pp. : 129-133

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Abstract