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Indrani, D. and Prabhasankar, P. and Jyotsna, Rajiv and Venkateswara Rao, G. (2007) Influence of whey protein concentrate on the rheological characteristics of dough, microstructure and quality of unleavened flat bread (parotta). Food Research International, 40. pp. 1254-1260. ISSN 0963-9969

Indrani, D. and Prabhasankar, P. and Jyotsna, Rajiv and Venkateswara Rao, G. (2007) Inﬂuence of whey protein concentrate on the rheological characteristics of dough, microstructure and quality of unleavened ﬂat bread (parotta). Food Research International, 40 (10). pp. 1254-1260.

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