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Influence of replacement of wheat flour by rice flour on rheo-structural changes, in vitro starch digestibility and consumer acceptability of low-gluten pretzels

Crossref DOI link: https://doi.org/10.1186/s43014-022-00088-y

Published Online: 2022-04-26

Published Print: 2022-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Jan, Nusrat http://orcid.org/0000-0001-6466-4533
Naik, H. R.

Gani, Gousia

Bashir, Omar

Amin, Tawheed

Wani, Sajad Mohd

Sofi, Shakeel Ahmad
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Text and Data Mining valid from 2022-04-26

Version of Record valid from 2022-04-26
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Article History

Received: 6 December 2021

Accepted: 1 April 2022

First Online: 26 April 2022

Declarations

:

: Approval for ethics was not needed for the present research.

: Not applicable.

: The authors declare that they have no competing interests.

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