Frying of rice flour dough strands containing gum Arabic: texture, sensory attributes and microstructure of products
Crossref DOI link: https://doi.org/10.1007/s13197-017-2560-5
Published Online: 2017-03-10
Published Print: 2017-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Shanthilal, J.
Bhattacharya, Suvendu
Funding for this research was provided by:
Council of Scientific and Industrial Research
License valid from 2017-03-10