Open AccessSensory evaluation and nutritional composition of oat based value added gluten free muffins
Author(s) -
B. V. Mehta,
Sudesh Jood
Publication year - 2018
Publication title -
food science research journal
Language(s) - English
Resource type - Journals
eISSN - 2230-9403
pISSN - 0976-1276
DOI - 10.15740/has/fsrj/9.1/12-19
Subject(s) - food science , gluten free , sensory system , food composition data , chemistry , composition (language) , value (mathematics) , gluten , biology , mathematics , linguistics , philosophy , statistics , neuroscience , orange (colour)