Quality characteristics of gluten free bread from barnyard millet–soy flour blends
Crossref DOI link: https://doi.org/10.1007/s13197-016-2429-z
Published Online: 2016-12-19
Published Print: 2016-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Chakraborty, Subir K.
Gupta, Saumya
Kotwaliwale, Nachiket
License valid from 2016-12-01