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Chemical composition, rheological, quality characteristics and storage stability of buns enriched with coriander and

M L Sudha1, G Rajeswari1, G Venkateswara Rao1

  • 1Flour Milling, Baking and Confectionery Technology Department, CSIR- Central Food Technological Research Institute, Mysore, 570 020 India.

Journal of Food Science and Technology
|December 6, 2014
PubMed

Keywords:
BunsCarotenoidsDietary fiberFarinographProtein

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