Influence of Poaceae flours on the empirical rheology, processing, quality characteristics of pizza base and digestibility studies

Padmaiah, M.

international journal of food science and technology 2023 pp. 0-0

43

padmaiah2023influenceinternational

DOI:

ID: 277336

Ref Key: padmaiah2023influenceinternational

Use this key to autocite in SciMatic or Thesis Manager

No Bibliography

Account:

NFT Contract Address:

0x95644003c57E6F55A65596E3D9Eac6813e3566dA

Article ID:

277336

Unique Identifier:

10.1111/ijfs.16787

Network:

Scimatic Chain (ID: 481)

Authors

Abstract

Journal Name

Year

Title

4/5

Blockchain Upload Locked

Complete all 5 checklist items to tokenize your article

Gas fees required in SCI Coins

Coming soon

Reference Key: lastname+year+titlefirstword+journalfirstword

Article Type (Article, Book, Proceedings etc.)

Add a reference in a raw form. Our automatic system will correct it later.