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International Journal of Food Sciences and Nutrition Volume 62, 2011 - Issue 5
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Nutritional, microstructural, rheological and quality characteristics of biscuits using processed wheat germ

Shivani BansalFlour Milling, Baking & Confectionery Technology Department, Central Food Technological Research Institute, CSIR Mysore, India
&
M. L. SudhaFlour Milling, Baking & Confectionery Technology Department, Central Food Technological Research Institute, CSIR Mysore, IndiaCorrespondence[email protected]
Pages 474-479 | Published online: 28 Feb 2011

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