Effect of physicochemical and rheological properties of flour from different local wheat varieties on the quality of varanphal: an Indian traditional product-Reference-Cited by-同舟云学术

Effect of physicochemical and rheological properties of flour from different local wheat varieties on the quality of varanphal: an Indian traditional product

Published:2019-05-14 Issue:6 Volume:56 Page:3033-3042
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Ghanate Aarti S.,Annapure U. S.

Funder

University Grant Commission

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-019-03788-5.pdf

Reference32 articles.

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5. Aydin E, Gocmen D (2011) Cooking quality and sensorial properties of noodle supplemented with oat flour. Food Sci Biotechnol 20:507–511

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