Product Development and Sensory Evaluation of Value Added Food Products Made by Incorporating Dried Cauliflower Green Leaves
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Published:2014
Issue:01
Volume:05
Page:
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ISSN:2155-9600
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Container-title:Journal of Nutrition & Food Sciences
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language:
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Short-container-title:J Nutr Food Sci
Author:
Inteli Ambika Chauhan
Publisher
OMICS Publishing Group
Cited by
1 articles.
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1. Formulation and Sensory Acceptability of Cauliflower Leaf Jellies;International Journal of Advanced Research in Science, Communication and Technology;2021-09-04