Roller milled black gram (Phaseolus mungo) semolina and its influence on the quality characteristics of high protein pasta
Journal of food science and technology, 2015-04, Vol.52 (4), p.2464-2468 [Peer Reviewed Journal]Association of Food Scientists & Technologists (India) 2013 ;Association of Food Scientists & Technologists (India) 2015 ;ISSN: 0022-1155 ;EISSN: 0975-8402 ;DOI: 10.1007/s13197-013-1193-6 ;PMID: 25829634
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