Open AccessFormulation of Composite Squash from Selected Herbs and its Evaluation in Terms of Physicochemical, Nutritional and Sensory Qualities
Author(s) -
Sreelatha V Nair,
S.N. Sreelakshmi
Publication year - 2021
Publication title -
journal of scientific research of the banaras hindu university
Language(s) - English
Resource type - Journals
ISSN - 0447-9483
DOI - 10.37398/jsr.2021.650419
Subject(s) - squash , food science , sensory system , composite number , mathematics , traditional medicine , chemistry , biology , botany , medicine , psychology , cognitive psychology , algorithm