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 2024Nov.23];3(11):01-4. Available from: http://13.234.104.160/index.php/ar/article/view/217