Fortification of durum wheat semolina with detoxified matri (Lathyrus sativus) flour to improve the nutritional properties of pasta
Crossref DOI link: https://doi.org/10.1007/s13197-018-3126-x
Published Online: 2018-03-19
Published Print: 2018-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ahmad, Naveed
Ur-Rehman, Salim
Shabbir, Muhammad Asim
Abdullah,
Shehzad, Muhammad Asif
ud-Din, Zia
Roberts, Thomas H.
Text and Data Mining valid from 2018-03-19
Article History
Revised: 1 March 2018
Accepted: 12 March 2018
First Online: 19 March 2018