Crossmark

Characteristics of white, yellow, purple corn accessions: phenolic profile, textural, rheological properties and muffin making potential

Crossref DOI link: https://doi.org/10.1007/s13197-018-3171-5

Published Online: 2018-05-03

Published Print: 2018-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Trehan, Shalini

Singh, Narpinder

Kaur, Amritpal
Funding

Funding for this research was provided by:

UGC-BSR

Science and Engineering Research Board (SERB/SR/SO/PS/13/2011)
License Information

Text and Data Mining valid from 2018-05-03
More Information

Article History

Revised: 14 March 2018

Accepted: 9 April 2018

First Online: 3 May 2018