| 标题 |
Effect of Pomegranate (Punica granatum) and Mosambi (Citrus limetta) Peel Powder Fortification on Cooking and Hydration Properties of Noodles |
| 网址 | |
| DOI |
10.9734/jabb/2026/v29i23622
doi
|
| 其它 |
期刊:Journal of Advances in Biology & Biotechnology 作者:D. Sravanthi; T. Kamalaja; T. Supraja; C. Chakra; A. Dhandapani 出版日期:2026-02-03 |
| 求助人 | |
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(2025-6-4)