Physicochemical, microbiological and sensory characteristics of snacks developed from broken rice grains and turmeric powder
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Title
Physicochemical, microbiological and sensory characteristics of snacks developed from broken rice grains and turmeric powder
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2020-01-19
DOI
10.1111/ijfs.14525
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