Development of gluten free eggless cake using gluten free composite flours made from sprouted and malted ingredients and its physical, nutritional, textural, rheological and sensory properties evaluation
Crossref DOI link: https://doi.org/10.1007/s13197-018-3183-1
Published Online: 2018-05-02
Published Print: 2018-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Agrahar-Murugkar, Dipika
Zaidi, Aiman
Dwivedi, Shraddha
Text and Data Mining valid from 2018-05-02
Article History
Revised: 11 April 2018
Accepted: 23 April 2018
First Online: 2 May 2018