Enhancing storage and safety stability of low gluten cake incorporated with Fagropyrum esculentum

Autor:	Quraazah A. Amin, Hafiza Ahsan, Towseef A. Wani, Nuzhat Quadir, Harleen Kour
Rok vydání:	2017
Předmět:	chemistry.chemical_classification chemistry Soil Science Food science Agronomy and Crop Science Gluten
Zdroj:	Research on Crops. 18:196
ISSN:	2348-7542 0972-3226
DOI:	10.5958/2348-7542.2017.00033.x
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::8c833a20d596cced3592c107a9f19c40 https://doi.org/10.5958/2348-7542.2017.00033.x Zobrazit plný text záznamu