Effect of storage conditions and packaging materials on the quality attributes of gluten-free extrudates and cookies made from germinated chenopodium (Chenopodium album) flour
Crossref DOI link: https://doi.org/10.1007/s11694-017-9484-7
Published Online: 2017-02-08
Published Print: 2017-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Jan, Romee
Saxena, D. C.
Singh, Sukhcharn
License valid from 2017-02-08