Influence of jambolan (Syzygium cumini) and xanthan gum incorporation on the physicochemical, antioxidant and sensory properties of gluten‐free eggless rice muffins
- 31 January 2015
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 50 (5), 1190-1197
- https://doi.org/10.1111/ijfs.12764
Abstract
No abstract availableKeywords
Funding Information
- MOFPI-SERB (SERB/MOFPI/0043/2013)
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