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January 31, 2015International Journal of Food Science & Technology

Influence of jambolan ( S yzygium cumini) and xanthan gum incorporation on the physicochemical, antioxidant and sensory properties of gluten‐free eggless rice muffins

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JSJatinder Pal SinghSri Guru Granth Sahib World UniversityAKAmritpal KaurChandigarh UniversityKSKhetan ShevkaniCentral University of Punjab

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Singh et al. (2015) studied this question.

synapsesocial.com/papers/6a9afe4a8dc949d61a6f35ebhttps://doi.org/10.1111/ijfs.12764
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