LABORATORY EVALUATION OF THREE PROTEIN SOURCES FOR USE IN CHAPATI FLOURS

• 1 January 1972
• journal article
• Published by Wiley in Journal of Food Science
• Vol. 37  (1) , 100-102
• https://doi.org/10.1111/j.1365-2621.1972.tb03395.x

Abstract

Keywords

• LABORATORY EVALUATION
• CHAPATI FLOURS
• PROTEIN SOURCES
• SOURCES FOR USE
• USE IN CHAPATI