Evaluation of pasting and dough rheological properties of composite flours made from flour varied in gluten strength
Crossref DOI link: https://doi.org/10.1007/s13197-019-03759-w
Published Online: 2019-04-10
Published Print: 2019-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Katyal, Mehak
Kaur, Amritpal http://orcid.org/0000-0003-2976-9940
Singh, Narpinder
Funding for this research was provided by:
Council of Scientific and Industrial Research
Text and Data Mining valid from 2019-04-10
Article History
Revised: 20 March 2019
Accepted: 27 March 2019
First Online: 10 April 2019