BAMAL, P., & DHULL, S. B. (2024). Development of Functional Muffins from Wheat Flour-Carrot Pomace Powder using Fenugreek Gum as Fat Replacer. Current Research in Nutrition & Food Science, 12(1), 306-320.
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Cita Chicago Style (17a ed.)
BAMAL, POOJA, y SANJU BALA DHULL. "Development of Functional Muffins from Wheat Flour-Carrot Pomace Powder Using Fenugreek Gum as Fat Replacer."
Current Research in Nutrition & Food Science 12, no. 1 (2024): 306-320.
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Cita MLA (9a ed.)
BAMAL, POOJA, y SANJU BALA DHULL. "Development of Functional Muffins from Wheat Flour-Carrot Pomace Powder Using Fenugreek Gum as Fat Replacer."
Current Research in Nutrition & Food Science, vol. 12, no. 1, 2024, pp. 306-320.
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Error al copiar al portapapeles
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