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

  • Narpinder Singh, Kulwinder Kaur, Hardeep Singh, Harmeet Singh
  • Food Chemistry, May 2000, Elsevier
  • DOI: 10.1016/s0308-8146(99)00229-0

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http://dx.doi.org/10.1016/s0308-8146(99)00229-0