Physico-chemical, Antimicrobial, and Organoleptic Properties of Roasted Aromatic Spice (Clove Bud) in Baked Product
Crossref DOI link: https://doi.org/10.1007/s12010-021-03504-0
Published Online: 2021-02-04
Published Print: 2021-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Dev, Moumita
Ghosh, Minakshi http://orcid.org/0000-0002-7868-0785
Bhattacharyya, Dipak kumar
Text and Data Mining valid from 2021-02-04
Version of Record valid from 2021-02-04
Article History
Received: 29 October 2020
Accepted: 7 January 2021
First Online: 4 February 2021
Declarations
:
: Not applicable
: The authors declare that they have no competing interests.