Effect of microwave processing on physicothermal properties, antioxidant potential, in vitro protein digestibility and microstructure of durum wheat semolina
Crossref DOI link: https://doi.org/10.1007/s11694-019-00324-z
Published Online: 2019-11-14
Published Print: 2020-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kamble, Dinkar B.
Singh, Rakhi http://orcid.org/0000-0001-5006-1889
Pal Kaur, Barjinder
Rani, Savita
Upadhyay, Ashutosh
Text and Data Mining valid from 2019-11-14
Version of Record valid from 2019-11-14
Article History
Received: 5 October 2018
Accepted: 11 November 2019
First Online: 14 November 2019