Document is current

Any future updates will be listed below

Effect of apricot kernels flour on pasting properties, pastes rheology and gels texture of enriched wheat flour

Crossref DOI link: https://doi.org/10.1007/s00217-016-2755-4

Published Online: 2016-07-30

Published Print: 2017-03

Update policy: https://doi.org/10.1007/springer_crossmark_policy

About CrossMark