Effect of virgin coconut meal (VCM) on the rheological, micro-structure and baking properties of cake and batter
Crossref DOI link: https://doi.org/10.1007/s13197-015-1966-1
Published Online: 2015-08-01
Published Print: 2015-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Srivastava, Yashi
Semwal, Anil Dutt
Text and Data Mining valid from 2015-08-01