Scanning electron microscopic and electrophoretic studies of the baking process of south Indian parotta-an unleavened flat bread

Author： Prabhasankar P. Indrani D. Rajiv J. Venkateswara Rao G.

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.82, Iss.4, 2003-09, pp. : 603-609

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