Cite
HARVARD Citation
Nambiar, S. et al. (2017). Changes in Properties of Muffins Incorporated with Emblica officinalis Fruit Osmodehydrated with Fructooligosaccharide. Journal of food processing and preservation. 41 (2), p. n/a. [Online].
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Nambiar, S. et al. (2017). Changes in Properties of Muffins Incorporated with Emblica officinalis Fruit Osmodehydrated with Fructooligosaccharide. Journal of food processing and preservation. 41 (2), p. n/a. [Online].