Misra, S., Pandey, P., & Mishra, H. N. (2023). Probiotication in multigrain dough and biscuits with the incorporation of erythritol: Evaluation of techno-functional properties using chemometric approach. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 10820132231188631. https://doi.org/10.1177/10820132231188631
Style de citation ChicagoMisra, Sourav, Pooja Pandey, et Hari Niwas Mishra. "Probiotication in Multigrain Dough and Biscuits with the Incorporation of Erythritol: Evaluation of Techno-functional Properties Using Chemometric Approach." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 2023: 10820132231188631. https://dx.doi.org/10.1177/10820132231188631.
Style de citation MLAMisra, Sourav, et al. "Probiotication in Multigrain Dough and Biscuits with the Incorporation of Erythritol: Evaluation of Techno-functional Properties Using Chemometric Approach." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, 2023, p. 10820132231188631.