Discussion on: Utilization of Encapsulated Seabuckthorn and Spirulina for the Development of Functional Bread

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Article Title

Utilization of Encapsulated Seabuckthorn and Spirulina for the Development of Functional Bread

Authored by

Skarma Choton
Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, 180009, India.

Julie D Bandral
Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, 180009, India.

Monika Sood
Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, 180009, India.

Neeraj Gupta
Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, 180009, India.

Upma Dutta
Division of Microbiology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, 180009, India.

DOI or Article Link

https://doi.org/10.9734/acri/2025/v25i11037

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