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Effect of sprouting on cake quality from wheat–barley flour blends

Crossref DOI link: https://doi.org/10.1007/s11694-018-9739-y

Published Online: 2018-02-05

Published Print: 2018-06

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

Authors

Yaqoob, Sabeeha

Baba, Waqas N.

Masoodi, F. A.

Shafi, Musarat

Bazaz, Rafiya
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Text and Data Mining valid from 2018-02-05
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Article History

Received: 6 June 2017

Accepted: 31 January 2018

First Online: 5 February 2018

Compliance with ethical standards

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: None of the authors has conflict of interest.