SPECIFIC HEAT of INDIAN UNLEAVENED FLAT BREAD (CHAPATI) AT VARIOUS STAGES of COOKING
- 1 July 1990
- journal article
- Published by Wiley in Journal of Food Process Engineering
- Vol. 13 (3) , 217-227
- https://doi.org/10.1111/j.1745-4530.1990.tb00069.x
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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