View of Physicochemical and Sensory Properties of Gluten-free Cupcakes Produced with Pearl Millet Flour and Cactus Mucilage Powder as a New Natural Hydrocolloid

Return to Article Details Physicochemical and Sensory Properties of Gluten-free Cupcakes Produced with Pearl Millet Flour and Cactus Mucilage Powder as a New Natural Hydrocolloid Download Download PDF