Work

Effect of Processing Methods on Proximate Composition of Cereal and Legume flours

Year: 2014

Type: article

Authors: S. Kavitha, R. Parimalavalli

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2182160992

FWCI: 4.233

Cites: 50

Cited by: 82

Related to: 10