Potentiality of Potato Flour as Humectants (Anti-staling Agent) in Bakery Product: Muffin
Crossref DOI link: https://doi.org/10.1007/s11540-018-9362-7
Published Online: 2018-05-08
Published Print: 2018-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Joshi, Alka
Sagar, V. R.
Sharma, Shikha
Singh, Brajesh
Text and Data Mining valid from 2018-05-08
Article History
Received: 29 September 2017
Accepted: 2 February 2018
First Online: 8 May 2018