Effect of different baking modes on the physico-chemical and sensory characteristics of tandoori roti
- 1 May 1996
- journal article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 203 (3) , 262-267
- https://doi.org/10.1007/bf01192875
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- Analysis of modes of heat transfer in tandoor ovenJournal of Food Engineering, 1995