Wheat-water chestnut flour blends: effect of baking on antioxidant properties of cookies
Crossref DOI link: https://doi.org/10.1007/s13197-016-2423-5
Published Online: 2016-12-17
Published Print: 2016-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Shafi, Musarat
Baba, Waqas N.
Masoodi, Farooq Ahmad
Bazaz, Rafiya
License valid from 2016-12-01