Cite
HARVARD Citation
Devi, M. et al. (2020). Effect of popping on physicochemical, technological, antioxidant, and microstructural properties of makhana seed. Journal of food processing and preservation. 44 (10), p. n/a. [Online].
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Devi, M. et al. (2020). Effect of popping on physicochemical, technological, antioxidant, and microstructural properties of makhana seed. Journal of food processing and preservation. 44 (10), p. n/a. [Online].