Improvement in nutritional quality of traditional unleavened flat bread using Quality Protein Maize
利用优质蛋白玉米改善传统无酵扁面包的营养品质
期刊:Frontiers in Nutrition
影响因子:5.1
doi:10.3389/fnut.2022.963368
Kaur, Navjot; Kumar, Ramesh; Singh, Alla; Shobha, D; Das, Abhijit Kumar; Chaudhary, Dharampaul; Kaur, Yashmeet; Kumar, Pardeep; Sharma, Priti; Singh, Baljit