{"title":"Studies on the formulation of cake using green banana flour","authors":"N. Bharathi, P. Dasgupta, C. Venkatachalam","doi":"10.1063/5.0070452","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":184161,"journal":{"name":"PROCEEDINGS OF THE 4TH NATIONAL CONFERENCE ON CURRENT AND EMERGING PROCESS TECHNOLOGIES E-CONCEPT-2021","volume":"249 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"PROCEEDINGS OF THE 4TH NATIONAL CONFERENCE ON CURRENT AND EMERGING PROCESS TECHNOLOGIES E-CONCEPT-2021","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1063/5.0070452","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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