Optimization of process parameters for the development of gluten free extruded breakfast cereal based on Quinoa, finger millet and red rice using RSM
Crossref DOI link: https://doi.org/10.1007/s13197-022-05616-9
Published Online: 2022-11-22
Published Print: 2023-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Sukumar, Aryasree
Gurumoorthi, P.
Athmaselvi, K. A.
Text and Data Mining valid from 2022-11-22
Version of Record valid from 2022-11-22
Article History
Revised: 15 June 2022
Accepted: 18 September 2022
First Online: 22 November 2022
Declarations
:
: No.
: Not applicable.