Udakanda, S. S. Development of gluten-free baby rusk using Madathawalu rice (Oryza sativa L.) and Mung bean (Vigna radiata) composite flour and evaluation of its physical, nutritional and sensory properties.
Chicago Style (17th ed.) CitationUdakanda, S. S. Development of Gluten-free Baby Rusk Using Madathawalu Rice (Oryza Sativa L.) and Mung Bean (Vigna Radiata) Composite Flour and Evaluation of Its Physical, Nutritional and Sensory Properties.
MLA (9th ed.) CitationUdakanda, S. S. Development of Gluten-free Baby Rusk Using Madathawalu Rice (Oryza Sativa L.) and Mung Bean (Vigna Radiata) Composite Flour and Evaluation of Its Physical, Nutritional and Sensory Properties.
Warning: These citations may not always be 100% accurate.