Exploring the potential of black gram (Vigna mungo) flour as a fat replacer in biscuits with improved physicochemical, microstructure, phytochemicals, nutritional and sensory attributes
Saeed, Syed Muhammad Ghufran, Ali, Syed Arsalan, Ali, Rashida, Sayeed, Syed Asad, Mobin, Lubna, Ahmed, RaheelVolume:
2
Journal:
SN Applied Sciences
DOI:
10.1007/s42452-020-03797-6
Date:
December, 2020
File:
PDF, 1.61 MB
2020