![](/img/cover-not-exists.png)
Development of gluten free eggless cake using gluten free composite flours made from sprouted and malted ingredients and its physical, nutritional, textural, rheological and sensory properties evaluation
Agrahar-Murugkar, Dipika, Zaidi, Aiman, Dwivedi, ShraddhaLanguage:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-018-3183-1
Date:
May, 2018
File:
PDF, 474 KB
english, 2018