Cite
MLA Citation
Syed Muhammad Ghufran Saeed et al.. “Utilization of Vigna mungo flour as fat mimetic in biscuits: Its impact on antioxidant profile, polyphenolic content, storage stability, and quality attributes.” Legume Science, vol. 2, no. 4, 2020, p. n/a. http://access.bl.uk/ark:/81055/vdc_100117916762.0x000003