Development and sensory evaluation of value added bakery products developed from germinated soybean (Glycine max) varieties
Harmeen Kaur(Food & Nutrition), Navjot Kaur(Unknown)
Cited by 10
Related Papers
Heavy metals toxicity and the environment
|Journal of Pharmacognosy and Phytochemistry|2019|698
Bioactive compounds, antioxidant activity, and color retention of beetroot ( <i>Beta vulgaris</i> L.) powder: Effect of steam blanching with refrigeration and storage
|Journal of Food Processing and Preservation|2021|28
Correlation between cytological and histopathological examination of the endometrium in abnormal uterine bleeding
|Journal of Cytology|2014|22
Comparison of quality protein maize (QPM) and normal maize with respect to properties of instant porridge
|LWT|2018|20
TANSPEC: TIFR-ARIES Near-infrared Spectrometer
|Publications of the Astronomical Society of the Pacific|2022|19