Influence of process variables and flor characteristics of sorghum genotypes on rheological properties of dough and roti

M. Madhavi Reddy

Influence of process variables and flor characteristics of sorghum genotypes on rheological properties of dough and roti - Ph.D (Foods & Nutri) - Dharwad University of Agricultural Sciences Dharwad 2000 - 198p

ENGLISH

Dewey Class. No.: 630 / MAD

Influence of process variables and flor characteristics of sorghum genotypes on rheological properties of dough and roti

APA

M. Madhavi Reddy, Nirmala B. Yenagi Department of Foods and Nutrition, . (2000). Influence of process variables and flor characteristics of sorghum genotypes on rheological properties of dough and roti. Dharwad: University of Agricultural Sciences Dharwad.

Chicago

M. Madhavi Reddy, Nirmala B. Yenagi Department of Foods and Nutrition, . 2000. Influence of process variables and flor characteristics of sorghum genotypes on rheological properties of dough and roti. Dharwad: University of Agricultural Sciences Dharwad.

Harvard

MLA

M. Madhavi Reddy, Nirmala B. Yenagi Department of Foods and Nutrition, . Influence of process variables and flor characteristics of sorghum genotypes on rheological properties of dough and roti. Dharwad: University of Agricultural Sciences Dharwad. 2000.

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