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“Culinary Dimensions: Discovering Himachali Flavours with Augmented Reality”

Year: 2025

Type: article

Study design: Observational Study

Source: International Journal of Research and Innovation in Social Science

DOI: 10.47772/ijriss.2025.914mg0049

Authors: Ojasvi Taank, Jiwan Lal Taank

Language: English

Topic: Culinary Culture and Tourism

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Quality education

Open Access status: closed

OpenAlex ID: W4409397025

FWCI:

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