1. Influence of hydrocolloids on quality characteristics, functionality and microstructure of spinach puree–enriched instant noodles. Issue 6 (18th April 2020) Authors: Shere, P.D.; Sahni, Prashant; Devkatte, A.N.; Pawar, V.N. Journal: Nutrition & food science Issue: Volume 50:Issue 6(2020) Page Start: 1267 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Influence of hydrocolloids on quality characteristics, functionality and microstructure of spinach puree–enriched instant noodles. Issue 6 (21st April 2020) Authors: Shere, P.D.; Sahni, Prashant; Devkatte, A.N.; Pawar, V.N. Journal: Nutrition & food science Issue: Volume 50:Issue 6(2020) Page Start: 1267 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗