Effect of hydrocolloids on microstructure, texture and quality characteristics of gluten-free pasta
Crossref DOI link: https://doi.org/10.1007/s11694-017-9495-4
Published Online: 2017-03-08
Published Print: 2017-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Chauhan, Arti
Saxena, D. C.
Singh, Sukhcharn
Funding for this research was provided by:
University Grants Committee India (201112-RGNF-SC-HAR-13060)
License valid from 2017-03-08