Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality
Crossref DOI link: https://doi.org/10.1007/s13197-016-2202-3
Published Online: 2016-04-25
Published Print: 2016-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kaur, Amritpal
Shevkani, Khetan
Katyal, Mehak
Singh, Narpinder
Ahlawat, Arvind Kumar
Singh, Anju Mahendru
Funding for this research was provided by:
Science and Engineering Research Board (SERB) (SR/FT/LS-48/2012)
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