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pro vyhledávání: '"G. B. Shivakumar"'
Autor:
K. T. Pandurange Gowda, Puttaramanaik, D. Shobha, G. B. Shivakumar, T. A. Sreeramasetty, H. V. Dileep kumar
Publikováno v:
Journal of Food Science and Technology. 51:3154-3162
Apart from nutritional values functional and sensory properties affect the behavior of food system and its acceptability for consumption during storage. Hence keeping quality of maize flour (HQPM-7) with and without lime treatment(control) was studie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9cf35e18df7172437e8c0de65f82c744
https://doi.org/10.1007/s13197-012-0788-7
https://doi.org/10.1007/s13197-012-0788-7
