[1]
VENKATACHALAM, K. and NAGARAJAN, M. 2017. PHYSICOCHEMICAL AND SENSORY PROPERTIES OF SAVORY CRACKERS INCORPORATING GREEN GRAM FLOUR TO PARTIALLY OR WHOLLY REPLACE WHEAT FLOUR. Italian Journal of Food Science. 29, 4 (Jul. 2017). DOI:https://doi.org/10.14674/1120-1770-IJFS808.