Hassan HA, Mustafa AI, Ahmed AR. Rheological Properties of Wheat Flour (Triticum aestivum L.) Doughs as Affected by Inclusion of Decorticated Pigeon pea (Cajanus cajan L.) Flour and Protein. JAR [Internet]. 2017Jul.31 [cited 2024May2];3(11):01-4. Available from: https://ijrdo.org/index.php/ar/article/view/217