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Development of gluten-free cereal bar for gluten intolerant population by using quinoa as major ingredient

Crossref DOI link: https://doi.org/10.1007/s13197-018-3284-x

Published Online: 2018-06-18

Published Print: 2018-09

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

Authors

Kaur, Ramandeep

Ahluwalia, Preeti

Sachdev, Poonam A.

Kaur, Amarjeet
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Text and Data Mining valid from 2018-06-18
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Article History

Revised: 29 May 2018

Accepted: 11 June 2018

First Online: 18 June 2018