"Indian Flat Breads: A Review"
written by Shabir Ahmad Mir, Haroon Rashid Naik, Manzoor Ahmad Shah, Mohammad Maqbool Mir, Muzammil Habib Wani, Mudassir Ahmad Bhat,
published by Food and Nutrition Sciences, Vol.5 No.6, 2014
has been cited by the following article(s):
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[11] WHOLE GRAIN CHAPATTI: SHELF LIFE ENHANCEMENT BY VARIOUS TECHNIQUES AND THEIR IMPACT ON QUALITY
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[12] CIMMYT Series on Carbohydrates, Wheat, Grains, and Health: Wheat-Based Foods: Their Global and Regional Importance in the Food Supply, Nutrition, and Health
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[13] DURUM WHEAT BREAD: FLOW DIAGRAM AND QUALITY CHARACTERISTICS OF TRADITIONAL ALGERIAN BREAD KHOBZ EDDAR
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[14] Influence of hydrocolloids on dough handling and technological properties of gluten-free breads
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[15] Influence of Hydrocolloids on the Quality of Major Flat Breads: A Review
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[16] Low glycaemic index bhakri: Indian sorghum unleavened flat bread
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[17] Optimization and evaluation of frozen Puranpoli
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[18] INVESTIGATION OF THE KINETIC PARAMETERS OF EXTRACELLULAR A-AMYLASE FROM Bacillus subtilis SDP1 IMMOBILIZED ON ALGINATE BEADS
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[19] Profiling of selenium and other trace elements in breads from rice and maize cultivated in a seleniferous area of Punjab (India)