TY  - BOOK
AU  - Mysore Hemalatha et al
TI  - Effect of Added Arabinoxylans Isolated from Good and Poor Chapati Making Wheat Varieties on Rheological Properties of Dough and Chapati Making Quality
KW  - Computer science, information & general works
UR  - https://new.zodml.org/sites/default/files/2023-07/effect_of_added_arabinoxylans_isolated_from_good_and_poor_chapati_making_wheat_varieties_on_rheological_properties_of_dough_and_chapati_making_quality.pdf
ER  -