{"title":"Antioxidant Activity, Nutritional Composition and Sensory Evaluation of Millets, Legume and Marjoram (Origanum majorana L.) Leaf-Based Biscuits","authors":"N. Rana, S. Dahiya","doi":"10.5958/0974-4517.2021.00047.1","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":8013,"journal":{"name":"Applied Biological Research","volume":"1 1","pages":""},"PeriodicalIF":0.3000,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Applied Biological Research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5958/0974-4517.2021.00047.1","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
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