Effect of processing parameters and principal ingredients on quality of sugar snap cookies: a response surface approach
Crossref DOI link: https://doi.org/10.1007/s13197-018-3240-9
Published Online: 2018-06-19
Published Print: 2018-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Panghal, Anil
Chhikara, Navnidhi
Khatkar, B. S.
Text and Data Mining valid from 2018-06-19
Article History
Revised: 17 May 2018
Accepted: 21 May 2018
First Online: 19 June 2018