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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Articles

Nutritional and storage stability of wheat-based crackers incorporated with brown rice flour and carboxymethyl cellulose (CMC)

Tahiya Qadri Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, KashmirCorrespondence[email protected]
,
Syed Zameer Hussain Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir
,
Abdul Hamid Rather Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir
,
Tawheed Amin Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir
&
Bazila Naseer Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir
Pages 1117-1128 | Received 24 Mar 2018, Accepted 03 May 2018, Published online: 09 Aug 2018

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