Effect of basmati and irri acetylated rice starches on textural and sensorial characteristics of dumpling wrappers
Crossref DOI link: https://doi.org/10.1007/s11694-019-00179-4
Published Online: 2019-05-30
Published Print: 2019-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Moin, Abeera http://orcid.org/0000-0001-8360-6830
Ali, Tahira Mohsin
Hasnain, Abid
Funding for this research was provided by:
Higher Education Commission, Pakistan (NRPU-4741)
Text and Data Mining valid from 2019-05-30
Version of Record valid from 2019-05-30
Article History
Received: 10 April 2019
Accepted: 27 May 2019
First Online: 30 May 2019