Influence of kidney bean, field pea and amaranth protein isolates on the characteristics of starch‐based gluten‐free muffins
- 19 March 2014
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 49 (10), 2237-2244
- https://doi.org/10.1111/ijfs.12537
Abstract
No abstract availableKeywords
Funding Information
- CSIR AND DST
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