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Effect of flour proportion and baking parameters on properties of gluten free pizza base prepared from barnyard millet and soy bean

Published Online: 2024-11-16

Authors

Thaker, Brinda A.

Chandegara, V. K. https://orcid.org/0000-0003-3832-6738
Rathod, P. J.
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Text and Data Mining valid from 2024-11-16

Version of Record valid from 2024-11-16
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Article History

Revised: 17 September 2024

Accepted: 8 October 2024

First Online: 16 November 2024

Declarations

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: Not applicable.

: Not applicable. The research being reported had been conducted in an ethical and responsible manner.

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