Cite
HARVARD Citation
Kumar, R. et al. (2018). Fortification of extruded snacks with chitosan: Effects on techno functional and sensory quality. Carbohydrate polymers. pp. 267-273. [Online].
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Kumar, R. et al. (2018). Fortification of extruded snacks with chitosan: Effects on techno functional and sensory quality. Carbohydrate polymers. pp. 267-273. [Online].