Open AccessQuality characteristics of blended wheat flour withBajra, chickpea soybean and maize flours
Author(s) -
Suvedita Katiyar,
R. A. Katiyar
Publication year - 2018
Publication title -
food science research journal
Language(s) - English
Resource type - Journals
eISSN - 2230-9403
pISSN - 0976-1276
DOI - 10.15740/has/fsrj/9.1/156-162
Subject(s) - wheat flour , food science , agronomy , corn flour , biology , raw material , bran , ecology