Valorization of microwave roasted Tamarindus indica seed in functional biscuit production and effects on rheological and textural properties of biscuit dough
Crossref DOI link: https://doi.org/10.1007/s13197-021-05224-z
Published Online: 2021-09-04
Published Print: 2022-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Bolek, Sibel http://orcid.org/0000-0003-4967-9416
Text and Data Mining valid from 2021-09-04
Version of Record valid from 2021-09-04
Article History
Revised: 26 June 2021
Accepted: 30 July 2021
First Online: 4 September 2021