The effect of surfactants on multigrain incorporated short biscuit dough and its baking quality
Crossref DOI link: https://doi.org/10.1007/s11694-018-9750-3
Published Online: 2018-02-14
Published Print: 2018-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kumar, K. Ashwath http://orcid.org/0000-0003-0854-1322
Sharma, G. K.
Text and Data Mining valid from 2018-02-14
Article History
Received: 3 October 2017
Accepted: 12 February 2018
First Online: 14 February 2018