Low carbohydrate high fat flour: its rheology, bread making, physico-sensory and staling characteristics
Crossref DOI link: https://doi.org/10.1007/s13197-021-05235-w
Published Online: 2021-08-18
Published Print: 2022-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Rao, Smruthi
Ashwath Kumar, K. http://orcid.org/0000-0003-0854-1322
Indrani, D.
Text and Data Mining valid from 2021-08-18
Version of Record valid from 2021-08-18
Article History
Revised: 7 July 2021
Accepted: 9 August 2021
First Online: 18 August 2021
Declarations
:
: The authors have declared no conflict of interest for this article.
: All the authors have given their consent for publication.