Hassan HA. Rheological Properties of Wheat Flour (Triticum aestivum L.) Doughs as Affected by Inclusion of Decorticated Pigeon pea (Cajanus cajan L.) Flour and Protein Isolate. JAR [Internet]. 2017Sep.30 [cited 2024Nov.17];3(9):01-4. Available from: http://webmail.ijrdo.org/index.php/ar/article/view/239