Open AccessAcomparative study of the effect of gaur gum and gum arabic on snacks products chakli and sev
Author(s) -
Nikhil Solanke,
Pradip Pawar
Publication year - 2020
Publication title -
food science research journal
Language(s) - English
Resource type - Journals
eISSN - 2230-9403
pISSN - 0976-1276
DOI - 10.15740/has/fsrj/11.1/28-33
Subject(s) - gum arabic , food science , arabic , mathematics , traditional medicine , chemistry , medicine , philosophy , linguistics