P. Patil, S., & S. Arya, S. (2019). INFLUENCE OF ADDITIVE PREMIX, WHEY PROTEINS, EXTRUDED AND GERMINATED FLOUR ON GLUTEN FREE DOUGH RHEOLOGICAL PARAMETERS AND FLATBREAD CHARACTERISTICS: A MIXTURE DESIGN APPROACH. Journal of Microbiology, Biotechnology and Food Sciences, 8(5), 1198–1204. https://doi.org/10.15414/jmbfs.2019.8.5.1198-1204