Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients
Crossref DOI link: https://doi.org/10.1007/s13197-014-1597-y
Published Online: 2014-11-01
Published Print: 2015-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Agrahar-Murugkar, Dipika
Gulati, Paridhi
Kotwaliwale, Nachiket
Gupta, Chetan
Text and Data Mining valid from 2014-11-01