Effect of guar gum and xanthan gum on pasting and noodle-making properties of potato, corn and mung bean starches
Crossref DOI link: https://doi.org/10.1007/s13197-015-1954-5
Published Online: 2015-07-31
Published Print: 2015-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kaur, Amritpal http://orcid.org/0000-0003-2976-9940
Shevkani, Khetan
Singh, Narpinder
Sharma, Parul
Kaur, Seeratpreet
Text and Data Mining valid from 2015-07-31