Study on the optimization of barley flour xerogel and its programed oleomorphic <scp>3D</scp> shape‐shifting
Subith Cheeyattil(National Institute of Food Technology Entrepreneurship and Management), R. Mahendran(National Institute of Food Technology, Entrepreneurship and Management - Thanjavur), Anbarasan Rajan(Ministry of Food Processing Industries), Jaspin Stephen(National Institute of Food Technology Entrepreneurship and Management)
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