Impact of the addition of RS-III prepared from sweet potato starch on the quality of bread
Crossref DOI link: https://doi.org/10.1007/s11694-017-9469-6
Published Online: 2017-02-03
Published Print: 2017-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Babu, A. Surendra
Parimalavalli, R.
License valid from 2017-02-03