CORE
CO
nnecting
RE
positories
Services
Services overview
Explore all CORE services
Access to raw data
API
Dataset
FastSync
Content discovery
Recommender
Discovery
OAI identifiers
OAI Resolver
Managing content
Dashboard
Bespoke contracts
Consultancy services
Support us
Support us
Membership
Sponsorship
Research partnership
About
About
About us
Our mission
Team
Blog
FAQs
Contact us
Community governance
Governance
Advisory Board
Board of supporters
Research network
Innovations
Our research
Labs
Filters
1 research outputs found
Effect of black gram flour as egg replacer on microstructure of biscuit dough and its impact on edible qualities
Author
A Angioloni
AACC
+25 more
AACC
B Kavitha
BK Tiwari
D Kritchevsky
DB Gilbertson
E Larmond
F A.Barros
HJ Chung
IA Wani
IA Wani
J Uhlman
KB Dachana
LP Des-Marchais
M Bourne
M Pirhayati
MC Meilgaard
ML Kadam
P Prabhansankar
R Ahmed
R Ali
S Ashraf
S Bhattacharya
SMG Saeed
TK Girish
Z Ma
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
No full text
