Quality characteristics of protein-enriched brown rice flour and cake affected by Bombay locust (Patanga succincta L.) powder fortification

Published 2019 View Full Article

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Title
Quality characteristics of protein-enriched brown rice flour and cake affected by Bombay locust (Patanga succincta L.) powder fortification
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume -, Issue -, Pages 108876
Publisher
Elsevier BV
Online
2019-11-25
DOI
10.1016/j.lwt.2019.108876

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