Inclusion of poultry based food ingredients in the formulation of noodles and their effects on noodle quality characteristics
Crossref DOI link: https://doi.org/10.1007/s11694-017-9467-8
Published Online: 2017-03-01
Published Print: 2017-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Pal, Gaurav Kumar
Kumar, S. Bharath
Prabhasankar, P.
Suresh, P. V.
License valid from 2017-03-01