Surve, Vedprakash, Pravin Kadam, Shashank Mihaske, and Uday Annapure. “Rheological Behavior of Indian Traditional Fermented Wheat Batters Used for Preparation of Kurdi & Seera”. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 38, no. 1 (June 15, 2014): 75-86. Accessed July 3, 2024. https://gup.ugal.ro/ugaljournals/index.php/food/article/view/1735.