Indian water chestnut flour- method optimization for...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2011 Vol. 44; Iss. 3

Indian water chestnut flour- method optimization for preparation, its physicochemical, morphological, pasting properties and its potential in cookies preparation

Gagan Deep Singh, Charanjit Singh Riar, Cozy Saini, Amrinder S. Bawa, Dalbir Singh Sogi, Dharmesh C. Saxena
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Volume:
44
Year:
2011
Language:
english
DOI:
10.1016/j.lwt.2010.09.015
File:
PDF, 847 KB
english, 2011
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