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Journal description
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Details for article 168 of 174 found articles
| Title: |
Upscaling of ghee residue (a dairy industry by-product) through development of protein-rich energy bar: Formulation optimization, quality evaluation and temporal changes in physico-chemical and sensory attributes |
| Author: |
Sangma, Amanchi A. Sharma, Monika Ravindra, Rekha Menon |
| Appeared in: |
Food and humanity |
| Paging: | Volume 4 () nr. C pages p. |
| Year: |
2025 |
| Contents: | |
| Publisher: |
Elsevier B.V. |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 168 of 174 found articles
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