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Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/4561
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dc.contributor.authorKALE, PRIYANKA-
dc.date.accessioned2025-05-20T10:58:54Z-
dc.date.available2025-05-20T10:58:54Z-
dc.date.issued2025-05-
dc.identifier.urihttp://localhost:8080/xmlui/handle/123456789/4561-
dc.publisherThe Maharaja Sayajirao University of Barodaen_US
dc.subjectRed amaranth leavesen_US
dc.subjectDevelopmentsen_US
dc.subjectFood & Nutritionen_US
dc.titleANTIOXIDANT ANALYSIS, PRODUCT DEVELOPMENT AND SENSORY EVALUATION OF RED AMARANTH LEAVES (AMARANTHUS CRUENTUS L.) INCORPORATED RECIPESen_US
dc.typeOtheren_US
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