Dough rheology, antioxidants, textural, physicochemical characteristics, and sensory quality of pizza base enriched with onion (Allium cepa L.) skin powder
Crossref DOI link: https://doi.org/10.1038/s41598-020-75793-0
Published Online: 2020-10-29
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Sagar, Narashans Alok
Pareek, Sunil
Text and Data Mining valid from 2020-10-29
Version of Record valid from 2020-10-29
Article History
Received: 20 August 2020
Accepted: 20 October 2020
First Online: 29 October 2020
Competing interests
: The authors declare no competing interests.