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"Optimization and evaluation of quality characteristics of traditional Indian snack (baked balls) made by using pumpkin peel powder".
Garg, Meenakshi; Yadav, Roshan Lal; Chopra, Rajni; Pani, Balaram; Sablania, Vandana.
Afiliação
  • Garg M; Bhaskaracharya College of Applied Sciences, University of Delhi, Dwarka, New Delhi 110075 India.
  • Yadav RL; Bhaskaracharya College of Applied Sciences, University of Delhi, Dwarka, New Delhi 110075 India.
  • Chopra R; National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana India.
  • Pani B; Bhaskaracharya College of Applied Sciences, University of Delhi, Dwarka, New Delhi 110075 India.
  • Sablania V; Institute of Home Economics, University of Delhi, Hauz Khas, New Delhi 110016 India.
J Food Sci Technol ; 60(8): 2223-2233, 2023 Aug.
Article em En | MEDLINE | ID: mdl-37273562
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2023 Tipo de documento: Article