Effect of amaranth and quinoa seed flour on rheological and physicochemical properties of goat meat nuggets
Crossref DOI link: https://doi.org/10.1007/s13197-019-03975-4
Published Online: 2019-08-01
Published Print: 2019-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Verma, Arun K.
Rajkumar, V.
Kumar, Suman
Text and Data Mining valid from 2019-08-01
Version of Record valid from 2019-08-01
Article History
Revised: 17 July 2019
Accepted: 24 July 2019
First Online: 1 August 2019