Changes in tissue structure and textural characteristics of maize grain during cooking process
Crossref DOI link: https://doi.org/10.1007/s11694-014-9217-0
Published Online: 2014-11-13
Published Print: 2015-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Panda, Manoj K.
Pal, Uma S.
Bal, Lalit M.
Mohapatra, Tapasi
Text and Data Mining valid from 2014-11-13