Influence of pumpkin (Cucurbita pepo) flour on the physicochemical, functional, and sensory properties of multigrain gluten-free chapati

par Chhabra, Nisha
Publié dans: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2025)

Alleviation of hexavalent chromium by using microorganisms insight into the strategies and complications

par Bhattacharya, Amrik
Publié dans: Water science and technology : a journal of the International Association on Water Pollution Research (2019)