Effect of okra gum on pasting and rheological properties of cake-batter
Crossref DOI link: https://doi.org/10.1007/s11694-016-9454-5
Published Online: 2016-12-05
Published Print: 2017-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Qasem, Akram A. Abdo
Alamri, M. S.
Mohamed, A. A.
Hussain, S.
Mahmood, K.
Ibraheem, M. A.
License valid from 2016-12-05