P. Patil S, S. Arya S. INFLUENCE OF ADDITIVE PREMIX, WHEY PROTEINS, EXTRUDED AND GERMINATED FLOUR ON GLUTEN FREE DOUGH RHEOLOGICAL PARAMETERS AND FLATBREAD CHARACTERISTICS: A MIXTURE DESIGN APPROACH. J microb biotech food sci [Internet]. 2019 Apr. 1 [cited 2026 Oct. 2];8(5):1198-204. Available from: https://office2.jmbfs.org/index.php/JMBFS/article/view/8846