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- [1] EFFECT OF VITAL GLUTEN AND DISODIUM PHOSPHATE ON THE QUALITY OF FLAT BREAD AND NOODLES FROM SPROUTED WHEAT-FLOUR JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1994, 31 (06): : 505 - 507
- [2] Effect of sprouted barley flour on the quality wheat of bread, biscuits and cakes COGENT FOOD & AGRICULTURE, 2022, 8 (01):
- [3] ON IMPROVING THE BREAD MAKING QUALITY OF FLOUR FROM FIELD SPROUTED WHEAT JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1986, 23 (01): : 24 - 29
- [10] Effect Of Partial Substitution Of Wheat Flour With Riceberry Flour On Quality Of Noodles 7TH WORLD CONFERENCE ON EDUCATIONAL SCIENCES, 2015, 197 : 1006 - 1012