Optimization of process parameters for extrusion cooking of low amylose rice flour blended with seeded banana and carambola pomace for development of minerals and fiber rich breakfast cereal
Crossref DOI link: https://doi.org/10.1007/s13197-015-1772-9
Published Online: 2015-09-11
Published Print: 2016-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Borah, Anjan
Lata Mahanta, Charu
Kalita, Dipankar
Text and Data Mining valid from 2015-09-11
