Cite
HARVARD Citation
Panghal, A. et al. (2019). Nutritional, phytochemical, functional and sensorial attributes of Syzygium cumini L. pulp incorporated pasta. Food chemistry. pp. 723-728. [Online].
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Panghal, A. et al. (2019). Nutritional, phytochemical, functional and sensorial attributes of Syzygium cumini L. pulp incorporated pasta. Food chemistry. pp. 723-728. [Online].