Influence of health based ingredient and its hydrocolloid blends on noodle processing
Crossref DOI link: https://doi.org/10.1007/s11694-014-9187-2
Published Online: 2014-05-09
Published Print: 2014-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Porwal, Vaibhav B.
Bharath Kumar, S.
Madhumathi, R.
Prabhasankar, P.
Text and Data Mining valid from 2014-05-09