![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Items where Author is "Shwetha, B. G."
 | Up a level |
Group by: Item Type | No Grouping
Number of items: 1.
Koushik Maiya, G. and Shwetha, B. G. and Indrani, D. (2013) Effect of barley flour on rheological characteristics of dough, organoleptic, nutritional and storage characteristics of south Indian parotta. Food Science and Technology International, 21 (1). pp. 24-32.