Cite
HARVARD Citation
Kumar, S. et al. (2020). Comparative study of physicochemical and functional properties of pan and microwave cooked underutilized millets (proso and little). Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Kumar, S. et al. (2020). Comparative study of physicochemical and functional properties of pan and microwave cooked underutilized millets (proso and little). Lebensmittel-Wissenschaft + Technologie =. p. . [Online].