Effect of fat and sugar replacement on rheological, textural and nutritional characteristics of multigrain cookies
Crossref DOI link: https://doi.org/10.1007/s13197-020-04769-9
Published Online: 2020-10-15
Published Print: 2021-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ashwath Kumar, K. http://orcid.org/0000-0003-0854-1322
Sudha, M. L. http://orcid.org/0000-0002-6600-5854
Text and Data Mining valid from 2020-10-15
Version of Record valid from 2020-10-15
Article History
Revised: 26 August 2020
Accepted: 28 August 2020
First Online: 15 October 2020