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Effect of incorporating plant and animal-derived protein sources into whole wheat flour on its physical, rheological, nutritional, and chapati-making attributes

Crossref DOI link: https://doi.org/10.1007/s13197-024-06072-3

Published Online: 2024-10-22

Published Print: 2025-05

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Haleema, Kaneez

Sakhare, Suresh D.
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Text and Data Mining valid from 2024-10-22

Version of Record valid from 2024-10-22
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Article History

Revised: 19 August 2024

Accepted: 22 August 2024

First Online: 22 October 2024

Declarations

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: Not applicable.

: All authors have given consent to participate in the manuscript.

: All authors have given consent to publish the manuscript.

: The author(s) declared no potential conflicts of interest with respect to the research, authorship, and/or publication of this article.

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