{"title":"Acomparative study of the effect of gaur gum and gum arabic on snacks products chakli and sev","authors":"N. Solanke, Pradip Pawar","doi":"10.15740/has/fsrj/11.1/28-33","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"193 1","pages":"28-33"},"PeriodicalIF":0.0000,"publicationDate":"2020-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Iranian Food Science and Technology Research Journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.15740/has/fsrj/11.1/28-33","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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