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pro vyhledávání: '"Kandanganth Raghavan Anila Kumar"'
Autor:
Gopal Kumar Sharma, Neha Negi, Kandanganth Raghavan Anila Kumar, Ananthan Padmashree, Anil Dutt Semwal, Soorya Haridas, Thimma Govindaraj
Publikováno v:
Food and Nutrition Sciences. :899-914
Choco quinoa nutri bar was developed using quinoa as one of the ingredients to explore its nutritional benefits. Bars were packed in polypropylene (PP, 75 μ) and metallised polyester (12 μ) low density—high density (MP, 100 μ) (with/without vacu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::700547c7ad248db8b3b4e5de01c7d6bf
https://doi.org/10.4236/fns.2018.97067
https://doi.org/10.4236/fns.2018.97067
