Physical and functional properties of fried donuts incorporated with nutmeg microcapsules composed of gum-arabic and sorghum starch as wall materials
Crossref DOI link: https://doi.org/10.1007/s11694-019-00228-y
Published Online: 2019-08-05
Published Print: 2019-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Arshad, Hira
Ali, Tahira Mohsin
Hasnain, Abid
Text and Data Mining valid from 2019-08-05
Version of Record valid from 2019-08-05
Article History
Received: 11 April 2019
Accepted: 24 July 2019
First Online: 5 August 2019
Compliance with ethical standards
:
: There is no conflict of interest between the authors.