Effect of physicochemical and rheological properties of flour from different local wheat varieties on the quality of varanphal: an Indian traditional product
Crossref DOI link: https://doi.org/10.1007/s13197-019-03788-5
Published Online: 2019-05-14
Published Print: 2019-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ghanate, Aarti S.
Annapure, U. S.
Funding for this research was provided by:
University Grant Commission
Text and Data Mining valid from 2019-05-14
Version of Record valid from 2019-05-14
Article History
Revised: 16 April 2019
Accepted: 18 April 2019
First Online: 14 May 2019