دورية أكاديمية
Exploring the potential of black gram (Vigna mungo) flour as a fat replacer in biscuits with improved physicochemical, microstructure, phytochemicals, nutritional and sensory attributes
| العنوان: | Exploring the potential of black gram (Vigna mungo) flour as a fat replacer in biscuits with improved physicochemical, microstructure, phytochemicals, nutritional and sensory attributes |
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| المؤلفون: | Saeed, Syed Muhammad Ghufran, Ali, Syed ArsalanAff1, Ali, RashidaAff1, Aff2, Aff3, Sayeed, Syed AsadAff1, Aff2, Mobin, Lubna, Ahmed, Raheel |
| المصدر: | SN Applied Sciences. 2(12) |
| قاعدة البيانات: | Springer Nature Journals |
Find this article in full text from Springer Verlag. | تدمد: | 25233963 25233971 |
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| DOI: | 10.1007/s42452-020-03797-6 |