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pro vyhledávání: '"Sehajdeep Singh"'
Autor:
Bhavnita Dhillon, Navdeep Singh Sodhi, Vinay Kumar Pandey, Shivangi Sharma, Pahulpreet Singh, Sarvesh Rustagi, Sehajdeep Singh, Asket Kaur
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100432- (2024)
Ready-to-eat food products are becoming a necessity. Bread is the most consumed and easily available product used for breakfast in several households. In this study, mango bread was developed by incorporating whole wheat flour into brown rice flour.
Externí odkaz:
https://doaj.org/article/bdf94c1d940b4d1db688021e76b3092b
