Physico-Chemical and Nutritional Evaluation of Flour Made from an Under-Utilized Food Crop Buckwheat
- DOI
- 10.9734/jabb/2024/v27i81125
- Published
- 2024-07-12
- Container
- Journal of Advances in Biology & Biotechnology
- Publisher
- Sciencedomain International
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.9734/jabb/2024/v27i81125,
title = {Physico-Chemical and Nutritional Evaluation of Flour Made from an Under-Utilized Food Crop Buckwheat},
author = {Shreeja. K a, T. Sucharitha Devi and Moloya Gogoi and Perves Ahmed and Manisha Sharma},
year = {2024},
journal = {Journal of Advances in Biology \& Biotechnology},
doi = {10.9734/jabb/2024/v27i81125},
url = {https://doi.org/10.9734/jabb/2024/v27i81125}
}RIS
TY - JOUR TI - Physico-Chemical and Nutritional Evaluation of Flour Made from an Under-Utilized Food Crop Buckwheat AU - Shreeja. K a, T. Sucharitha Devi AU - Moloya Gogoi AU - Perves Ahmed AU - Manisha Sharma PY - 2024 JO - Journal of Advances in Biology & Biotechnology DO - 10.9734/jabb/2024/v27i81125 UR - https://doi.org/10.9734/jabb/2024/v27i81125 ER -
APA
Devi, S. K. A. T. S., Gogoi, M., Ahmed, P., & Sharma, M. (2024). Physico-Chemical and Nutritional Evaluation of Flour Made from an Under-Utilized Food Crop Buckwheat. Journal of Advances in Biology & Biotechnology. https://doi.org/10.9734/jabb/2024/v27i81125
Source records
- crossref · retrieved 2026-09-25T22:06:25.829Z