Physico-Chemical and Organolyptical Characteristics Of Cake Fortified By Irradiated Broccoli (Brassica Oleracea L.Var Italica) Powder
(2018). Physico-Chemical and Organolyptical Characteristics Of Cake Fortified By Irradiated Broccoli (Brassica Oleracea L.Var Italica) Powder. EKB Journal Management System, 6(1), 13-29. doi: 10.21608/jntas.2018.54439
. "Physico-Chemical and Organolyptical Characteristics Of Cake Fortified By Irradiated Broccoli (Brassica Oleracea L.Var Italica) Powder". EKB Journal Management System, 6, 1, 2018, 13-29. doi: 10.21608/jntas.2018.54439
(2018). 'Physico-Chemical and Organolyptical Characteristics Of Cake Fortified By Irradiated Broccoli (Brassica Oleracea L.Var Italica) Powder', EKB Journal Management System, 6(1), pp. 13-29. doi: 10.21608/jntas.2018.54439
Physico-Chemical and Organolyptical Characteristics Of Cake Fortified By Irradiated Broccoli (Brassica Oleracea L.Var Italica) Powder. EKB Journal Management System, 2018; 6(1): 13-29. doi: 10.21608/jntas.2018.54439

Physico-Chemical and Organolyptical Characteristics Of Cake Fortified By Irradiated Broccoli (Brassica Oleracea L.Var Italica) Powder

Journal of Nuclear Technology in Applied Science
Article 2, Volume 6, Issue 1, January 2018, Page 13-29  XML PDF (2.2 MB)
Document Type: Original Article
DOI: 10.21608/jntas.2018.54439
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