Quality attributes and acceptability of bread made from wheat and Amorphophallus paeoniifolius flour
Crossref DOI link: https://doi.org/10.1007/s13197-015-1834-z
Published Online: 2015-04-15
Published Print: 2015-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Singh, Anuradha
Gupta, Parag
Shukla, Gaurav
Wadhwa, Neeraj
Text and Data Mining valid from 2015-04-15