Functional and physicochemical characteristics of cookies prepared from Amorphophallus paeoniifolius flour
Crossref DOI link: https://doi.org/10.1007/s13197-017-2656-y
Published Online: 2017-05-02
Published Print: 2017-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Suriya, M.
Rajput, Reshu
Reddy, Chagam Koteswara
Haripriya, Sundaramoorthy
Bashir, Mudasir
Funding for this research was provided by:
Pondicherry University
License valid from 2017-05-02