NDLI: QUALITY CHARACTERISTICS OF GLUTEN-FREE CHICKEN NUGGETS EXTENDED WITH SORGHUM FLOUR

Content Provider	Scilit
Author	Devatkal, S. K. Kadam, D. M. Naik, P. K. Sahoo, J.
Copyright Year	2011
Description	Journal: Journal of Food Quality
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4557.2010.00367.x/pdf
Ending Page	92
Page Count	5
Starting Page	88
ISSN	01469428
e-ISSN	17454557
DOI	10.1111/j.1745-4557.2010.00367.x
Journal	Journal of Food Quality
Issue Number	2
Volume Number	34
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2011-03-21
Access Restriction	Open
Subject Keyword	Journal: Journal of Food Quality Hardware and Architecturee Sorghum Flour Quality Characteristics Dietary Fiber
Content Type	Text
Resource Type	Article
Subject	Safety, Risk, Reliability and Quality Food Science

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