Article Recommendations for Evaluation and Comparison of Sphenostylis stenocarpa Bean and Wheat Flours: Functional attributes, Antioxidant property, FAME analysis, FTIR, SDS-PAGE and ELISA Validation of the Gluten Content Produced Biscuits

The following articles have been recommended by Semantic Scholar's Paper Recommendations API as related content to Evaluation and Comparison of Sphenostylis stenocarpa Bean and Wheat Flours: Functional attributes, Antioxidant property, FAME analysis, FTIR, SDS-PAGE and ELISA Validation of the Gluten Content Produced Biscuits by
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  2. D. Indrani
  3. P. Prabhasankar
  4. K. Shwetha

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