Nutritional, functional and textural properties of healthy snacks formulation from hulled and hull-less barley
Crossref DOI link: https://doi.org/10.1007/s11694-018-9736-1
Published Online: 2018-02-07
Published Print: 2018-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kumari, Rashim
Abhishek, Virat
Gupta, Mahesh
Text and Data Mining valid from 2018-02-07
Article History
Received: 3 August 2017
Accepted: 27 January 2018
First Online: 7 February 2018