Sensory acceptability of iron-fortified red lentil (Lens culinaris Medik.) Dal
This article was published in the Journal of Food Science [© 2018 Institute of Food Technologists® ] and the definite version is available at : https://doi.org/10.1111/1750-3841.14066 The Journal's website is at: https://ift.onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.14066
| Main Authors: | , , , , , , , |
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| Other Authors: | |
| Format: | Journal Article |
| Language: | en_US |
| Published: |
Institute of Food Technologists (IFT)
2022
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| Subjects: | |
| Online Access: | http://hdl.handle.net/10361/16384 https://doi.org/10.1111/1750-3841.14066 |