Lamdande, A. G., Khabeer, S. T., Kulathooran, R., & Dasappa, I. (2018). Effect of replacement of sugar with jaggery on pasting properties of wheat flour, physico-sensory and storage characteristics of muffins. J Food Sci Technol.
Citação norma ChicagoLamdande, Archana G., Shamsiya T. Khabeer, Ramalakshmi Kulathooran, and Indrani Dasappa. "Effect of Replacement of Sugar With Jaggery On Pasting Properties of Wheat Flour, Physico-sensory and Storage Characteristics of Muffins." J Food Sci Technol 2018.
MLA citiranjeLamdande, Archana G., Shamsiya T. Khabeer, Ramalakshmi Kulathooran, and Indrani Dasappa. "Effect of Replacement of Sugar With Jaggery On Pasting Properties of Wheat Flour, Physico-sensory and Storage Characteristics of Muffins." J Food Sci Technol 2018.