Effect of native and gelatinized starches from various sources on sponge cake making characteristics of wheat flour
Crossref DOI link: https://doi.org/10.1007/s13197-019-03632-w
Published Online: 2019-02-13
Published Print: 2019-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Bajaj, Ritika
Singh, Narpinder
Kaur, Amritpal
Text and Data Mining valid from 2019-02-01
Article History
Revised: 26 January 2019
Accepted: 1 February 2019
First Online: 13 February 2019