Effect of pregelatination on rheology, cooking and antioxidant activity of pasta
Crossref DOI link: https://doi.org/10.1007/s13197-018-3089-y
Published Online: 2018-03-05
Published Print: 2018-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Rafiq, Aasima
Sharma, Savita
Singh, Baljit
Text and Data Mining valid from 2018-03-05
Article History
Revised: 11 February 2018
Accepted: 26 February 2018
First Online: 5 March 2018