Effect of High-Temperature Short-Time ‘Micronization’ of Grains on Product Quality and Cooking Characteristics
Crossref DOI link: https://doi.org/10.1007/s12393-015-9132-0
Published Online: 2015-09-19
Published Print: 2016-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Deepa, C.
Hebbar, H. Umesh
Text and Data Mining valid from 2015-09-19