V.P. Singh' s Articles

Quality Attributes of Chevon Chunks Prepared with Varying Level of Soy, Oat and Chickpea Flour 10.30954/2277-940X.02.2023.5

@International Journal of Fermented Foods | Association with SASNET | Printed by New Delhi Publishers

53104803 - Visitors since April 13, 2019

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License

.