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Comparative nutritional and microbiological quality of ready to cook mixed vegetable curry
Increasing urbanization, busy lifestyles has been providing a huge impetus to prefer ready to cook (RTC) food products. The research project was conducted to develop such a RTC product which fits the busy lifestyle of people as well as does not compromise on part of nutritional profile. The curry wa...
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| Udgivet i: | J Food Sci Technol |
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| Main Authors: | , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2020
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7230086/ https://ncbi.nlm.nih.gov/pubmed/32431336 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04245-4 |
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