Milled black gram by-product as a promising food ingredient: functional, pasting and thermal characteristics
Crossref DOI link: https://doi.org/10.1007/s11694-019-00255-9
Published Online: 2019-08-27
Published Print: 2019-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kamani, Mohammad Hassan
Luithui, Yoya
Meera, M. S. http://orcid.org/0000-0003-4801-2732
Text and Data Mining valid from 2019-08-27
Version of Record valid from 2019-08-27
Article History
Received: 31 December 2018
Accepted: 20 August 2019
First Online: 27 August 2019
Compliance with ethical standards
:
: The authors declare no conflict of interest.