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Article Dans Une Revue Enzyme Engineering Année : 2022

Study on development nutritional quality evaluation, storage stability of weaning food prepared from multipurpose flour, papaya powder and milk powder

Bushra Shaida (1)
Bushra Shaida
  • Fonction : Auteur
Sharda University, India

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Sciences du Vivant [q-bio]

Organic Chemistry: Current Research Organic Chemistry: Current Research  : Connectez-vous pour contacter le contributeur

https://hal.science/hal-03627139

Soumis le : vendredi 1 avril 2022-09:49:04

Dernière modification le : vendredi 1 avril 2022-09:49:04

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hal-03627139 , version 1 (01-04-2022)

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  • HAL Id : hal-03627139 , version 1

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Bushra Shaida. Study on development nutritional quality evaluation, storage stability of weaning food prepared from multipurpose flour, papaya powder and milk powder. Enzyme Engineering, 2022. ⟨hal-03627139⟩

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