2010•FOOD SCIENCE RESEARCH JOURNALRequires access

Enhancement of nutritional quality parameters and acceptability scores of soy blended product enriched with lotus stem powder.

Ruchi Chaudhary, Navita Pareek

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Key concepts: Food science, Lotus, Product (mathematics), Quality (philosophy), Mathematics, Chemistry, Biology, Botany

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Enhancement of nutritional quality parameters and acceptability scores of soy blended product enriched with lotus stem powder. — Research Paper | ScholarLens