Utilization of flour from rice brokens in wheat flour chapatti: evaluation of dough rheology, starch digestibility, glycemic index and retrogradation behavior
Crossref DOI link: https://doi.org/10.1007/s13197-019-03726-5
Published Online: 2019-03-30
Published Print: 2019-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Gujral, Hardeep Singh
Sharma, Bharati
Singh, Pardeep
Text and Data Mining valid from 2019-03-30
Article History
Revised: 14 March 2019
Accepted: 18 March 2019
First Online: 30 March 2019