Influence of Biofortified Colored Wheats (Purple, Blue, Black) on Physicochemical, Antioxidant and Sensory Characteristics of Chapatti (Indian Flatbread)
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Kumari, A.; Sharma, S.; Sharma, N.; Chunduri, V.; Kapoor, P.; Kaur, S.; Goyal, A.; Garg, M. Influence of Biofortified Colored Wheats (Purple, Blue, Black) on Physicochemical, Antioxidant and Sensory Characteristics of Chapatti (Indian Flatbread). Molecules 2020, 25, 5071. https://doi.org/10.3390/molecules25215071
Kumari A, Sharma S, Sharma N, Chunduri V, Kapoor P, Kaur S, Goyal A, Garg M. Influence of Biofortified Colored Wheats (Purple, Blue, Black) on Physicochemical, Antioxidant and Sensory Characteristics of Chapatti (Indian Flatbread). Molecules. 2020; 25(21):5071. https://doi.org/10.3390/molecules25215071
Chicago/Turabian StyleKumari, Anita, Saloni Sharma, Natasha Sharma, Venkatesh Chunduri, Payal Kapoor, Satveer Kaur, Ajay Goyal, and Monika Garg. 2020. "Influence of Biofortified Colored Wheats (Purple, Blue, Black) on Physicochemical, Antioxidant and Sensory Characteristics of Chapatti (Indian Flatbread)" Molecules 25, no. 21: 5071. https://doi.org/10.3390/molecules25215071