INTERNATIONAL JOURNAL OF ENGINEERING SCIENCES AND RESEARCH TECHNOLOGY Optimization of Functional Food Ingredients and Their Processing Levels for Preparation of Vermicelli Using RSM
Year: 2014
Type: article
Authors: Monika Jain, Chetna Singh, Khushboo Gupta, Payal Jain
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W2185038997