Open AccessQuality characteristics of rusk prepared from soybean and oat based composite flour
Author(s) -
Subhra Dalal,
Surekha B. Dabhade,
D. T. Bornare,
K. P. Babar
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/9.2/418-425
Subject(s) - food science , composite number , quality (philosophy) , food quality , chemistry , mathematics , microbiology and biotechnology , biology , physics , algorithm , quantum mechanics