Sensory Characteristics, Total Polyphenol Content and In...

Sensory Characteristics, Total Polyphenol Content and In vitro Antioxidant Activity of Value Added Processed Barnyard Millet Flour Chapattis

Devi R, Shobana, P, Nazni
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
7
Year:
2016
Language:
english
Journal:
Journal of Food Processing & Technology
DOI:
10.4172/2157-7110.1000595
File:
PDF, 804 KB
english, 2016
Conversion to is in progress
Conversion to is failed