المؤلفون: Jones Nirmalnath Prkasam, Ranjita Devi Takhellambam, Bharati V. Chimmad

المصدر: Journal of Food Science and Technology. 53:1312-1318

مصطلحات موضوعية: 0301 basic medicine, 030109 nutrition & dietetics, Fat content, Flake, Shelf life, 03 medical and health sciences, Nutrient, Agronomy, Ready to cook, Original Article, Composition (visual arts), Dietary fiber, Food science, Food Science, Mathematics

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65addb450af885c687f26f758f0bccfe
https://doi.org/10.1007/s13197-015-2072-0