Effects of incorporation of groundnut oil and hydrogenated fat on pasting and dough rheological properties of flours from wheat varieties
Crossref DOI link: https://doi.org/10.1007/s13197-019-03633-9
Published Online: 2019-02-18
Published Print: 2019-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Katyal, Mehak
Singh, Narpinder
Singh, Harmeet
Text and Data Mining valid from 2019-02-01
Article History
Revised: 26 January 2019
Accepted: 1 February 2019
First Online: 18 February 2019