Tyagi, P., Chauhan, A. K., & Singh, S. N. (2020). Sensory acceptability of value added cookies incorporated with Tinospora cordifolia (TC) stem powder; improvement in nutritional properties and antioxidant potential. J Food Sci Technol.
Citação norma ChicagoTyagi, Prachi, Anil Kumar Chauhan, and Som Nath Singh. "Sensory Acceptability of Value Added Cookies Incorporated With Tinospora Cordifolia (TC) Stem Powder; Improvement in Nutritional Properties and Antioxidant Potential." J Food Sci Technol 2020.
ציטוט MLATyagi, Prachi, Anil Kumar Chauhan, and Som Nath Singh. "Sensory Acceptability of Value Added Cookies Incorporated With Tinospora Cordifolia (TC) Stem Powder; Improvement in Nutritional Properties and Antioxidant Potential." J Food Sci Technol 2020.