1. Lotus root (Nelumbo nucifera Gaertn) flour a novel ingredient for the formulation of traditional unleavened flatbread: Rheological, physical and nutritional characteristics, and sensory attributes. Issue 12 (5th November 2021) Authors: Saeed, Syed Muhammad Ghufran; Ayesha, Rida; Ali, Syed Arsalan; Ali, Rashida; Ahmed, Rahil Journal: Journal of food processing and preservation Issue: Volume 45:Issue 12(2021) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗