Finger millet dough treated with α-amylase: Rheological, physicochemical and sensory properties
| Autor: | Raghu, K.S., Bhattacharya, Sila |
|---|---|
| Zdroj: | In Food Research International 2010 43(8):2147-2154 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
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| Autor: | Raghu, K.S., Bhattacharya, Sila |
|---|---|
| Zdroj: | In Food Research International 2010 43(8):2147-2154 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect