Rheological characterization and biscuit making potential of gluten free flours
Crossref DOI link: https://doi.org/10.1007/s11694-017-9524-3
Published Online: 2017-04-20
Published Print: 2017-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Sarabhai, Swati
Sudha, M. L.
Prabhasankar, P.
License valid from 2017-04-20