Nutritional, microstructural, rheological and quality characteristics of biscuits using processed wheat germ
- 期刊名称International Journal of Food Sciences and Nutrition
- 作者Bansal, Shivani; Sudha, M. L.
- 卷第62卷
- 期第5期
- 印刷ISSN0963-7486
- 电子ISSN1465-3478
- 文件大小167.75KB
- 发表时间2011-08
- DOI10.3109/09637486.2010.549116
- 页码474-479
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