Cite
HARVARD Citation
Inamdar, A. et al. (n.d.). Chapati Making Quality of Whole Wheat Flour (Atta) Obtained by Various Processing Techniques. Journal of food processing and preservation. 39 (6), pp. 3032-3039. [Online].
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Inamdar, A. et al. (n.d.). Chapati Making Quality of Whole Wheat Flour (Atta) Obtained by Various Processing Techniques. Journal of food processing and preservation. 39 (6), pp. 3032-3039. [Online].