{"title":"Quality evaluation of biscuits prepared from the composite flour of sprouted sorghum, soybean and finger millet","authors":"pPremakumar Kanagarajahp","doi":"10.4172/2157-7110-C10-104","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"14 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2019-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Processing and Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4172/2157-7110-C10-104","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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