Optimization of food materials for development of nutritious pasta utilizing groundnut meal and beetroot
Crossref DOI link: https://doi.org/10.1007/s13197-015-2067-x
Published Online: 2016-01-14
Published Print: 2016-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Mridula, D.
Gupta, R. K.
Bhadwal, Sheetal
Khaira, Harjot
Tyagi, S. K.
Text and Data Mining valid from 2016-01-14