Vishwakarma, S.; Mandliya, S.; Dalbhagat, C.G.; Majumdar, J.; Mishra, H.N.
Effect of Marjoram Leaf Powder Addition on Nutritional, Rheological, Textural, Structural, and Sensorial Properties of Extruded Rice Noodles. Foods 2023, 12, 1099.
https://doi.org/10.3390/foods12051099
AMA Style
Vishwakarma S, Mandliya S, Dalbhagat CG, Majumdar J, Mishra HN.
Effect of Marjoram Leaf Powder Addition on Nutritional, Rheological, Textural, Structural, and Sensorial Properties of Extruded Rice Noodles. Foods. 2023; 12(5):1099.
https://doi.org/10.3390/foods12051099
Chicago/Turabian Style
Vishwakarma, Siddharth, Shubham Mandliya, Chandrakant Genu Dalbhagat, Jayshree Majumdar, and Hari Niwas Mishra.
2023. "Effect of Marjoram Leaf Powder Addition on Nutritional, Rheological, Textural, Structural, and Sensorial Properties of Extruded Rice Noodles" Foods 12, no. 5: 1099.
https://doi.org/10.3390/foods12051099
APA Style
Vishwakarma, S., Mandliya, S., Dalbhagat, C. G., Majumdar, J., & Mishra, H. N.
(2023). Effect of Marjoram Leaf Powder Addition on Nutritional, Rheological, Textural, Structural, and Sensorial Properties of Extruded Rice Noodles. Foods, 12(5), 1099.
https://doi.org/10.3390/foods12051099