TY  - BOOK
AU  - HARINDER Kaur
TI  - Effect of salt, mineral and organic acid interactions in dough system of Indian wheat for bread making
U1  - T 664.752 H29E 
PY  - 1985///
CY  - Ludhiana
PB  - PAU
KW  - BREAD
KW  - DOUGH
KW  - WHEAT
ER  -