Thermal, structural and textural properties of amaranth and buckwheat starches
Crossref DOI link: https://doi.org/10.1007/s13197-018-3474-6
Published Online: 2018-10-28
Published Print: 2018-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Sindhu, Ritu
Khatkar, B. S.
Text and Data Mining valid from 2018-10-28
Article History
Revised: 22 October 2018
Accepted: 24 October 2018
First Online: 28 October 2018