Production of a protein-rich extruded snack base using tapioca starch, sorghum flour and casein
Crossref DOI link: https://doi.org/10.1007/s13197-015-2012-z
Published Online: 2015-09-11
Published Print: 2016-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Patel, Jiral R.
Patel, Ashok A.
Singh, Ashish K.
Text and Data Mining valid from 2015-09-11
