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	1.	Antioxidant activities of cereal-legume mixed batters as influenced by process parameters during preparation of dhokla and idli, traditional steamed pancakes. [electronic resource] by Moktan, Bijoy Roy, Arindam Sarkar, Prabir K Producer: 20111108 In: International journal of food sciences and nutrition vol. 62 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Moisture sorption characteristics of wadi, a legume-based traditional condiment. [electronic resource] by Rakshit, Mousumi Moktan, Bijoy Hossain, S Aktar Sarkar, Prabir K Producer: 20140204 In: Journal of food science and technology vol. 51 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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