Effect of buckwheat incorporation on batter fermentation, rheology, phenolic, amino acid composition and textural properties of idli
| Autor: | Kumari, Supriya a, Bhinder, Seerat a, Singh, Balwinder b, ∗∗, Kaur, Amritpal a, ∗, Singh, Narpinder a |
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| Zdroj: | In LWT March 2020 122 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect