Indrani, D., & Rao, V. G. (2007). Rheological characteristics of wheat flour dough in relation to quality of Parotta-an Indian traditional food.
Chicago Style (17th ed.) CitationIndrani, D., and Venkateswara G. Rao. Rheological Characteristics of Wheat Flour Dough in Relation to Quality of Parotta-an Indian Traditional Food. 2007.
MLA (8th ed.) CitationIndrani, D., and Venkateswara G. Rao. Rheological Characteristics of Wheat Flour Dough in Relation to Quality of Parotta-an Indian Traditional Food. 2007.
Warning: These citations may not always be 100% accurate.