Utilization of watermelon rind waste as a potential source of dietary fiber to improve health promoting properties and reduce glycemic index for cookie making
Crossref DOI link: https://doi.org/10.1007/s10068-016-0057-z
Published Online: 2016-04-30
Published Print: 2016-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Naknaen, Phisut
Itthisoponkul, Teerarat
Sondee, Anchisa
Angsombat, Nutchanok
Text and Data Mining valid from 2016-04-01