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January 1, 2010Food Science and Technology ResearchOpen Access

Effects of Whole-Multigrain and Fructoligosaccharide Incorporation on the Quality and Sensory Attributes of Cookies

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Authors

CHChanu HandaSGSangeeta GoomerUniversity of DelhiASAnupa SiddhuUniversity of Delhi

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Cite This Study

Handa et al. (2010) studied this question.

synapsesocial.com/papers/6a92f04d72e31accfa2c7508https://doi.org/10.3136/fstr.17.45
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