kothu parotta
Selected indexed studies
- Wheat-based traditional flat breads of India. (Crit Rev Food Sci Nutr, 2015) [PMID:24915406]
- Effect of barley flour on rheological characteristics of dough, organoleptic, nutritional and storage characteristics of south Indian parotta. (Food Sci Technol Int, 2015) [PMID:24072787]
- A system-level approach to investigate alloxan-induced toxicity in microtubule-binding protein to lead type 2 diabetes mellitus. (Mol Divers, 2021) [PMID:32219736]
_Worker-drafted node — pending editorial review._
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Sources
- Wheat-based traditional flat breads of India. (2015) pubmed
- Effect of barley flour on rheological characteristics of dough, organoleptic, nutritional and storage characteristics of south Indian parotta. (2015) pubmed
- A system-level approach to investigate alloxan-induced toxicity in microtubule-binding protein to lead type 2 diabetes mellitus. (2021) pubmed
- Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parotta. (2014) pubmed
- First-Person Perspectives on Prescriber-Service User Relationships in Community Mental Health Centers. (2017) pubmed