Cite
HARVARD Citation
Banki, N. et al. (2021). Optimization and characterization of rice–pigeon pea flour blend using extrusion cooking process. Legume Science. 3 (1), p. n/a. [Online].
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Banki, N. et al. (2021). Optimization and characterization of rice–pigeon pea flour blend using extrusion cooking process. Legume Science. 3 (1), p. n/a. [Online].