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Items where Author is "Shreenithee, C. R."
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Shreenithee, C. R. and Prabhasankar, P. (2013) Effect of different shapes on the quality, microstructure, sensory and nutritional characteristics of yellow pea flour incorporated pasta. Food Measurement, 7. pp. 166-176.
Shreenithee, C. R. (2012) Influence of Yellow pea (Pisum sativum L.) flour in pasta processing. [Student Project Report] (Submitted)