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Article Title
Biodegradation of Developed Edible Cutlery Enriched with Sago and Ragi Flour
Authored by
Anushka Tate
Department of Food Technology, Yashavantrao Chavan Institute of Science, Constituent College of Karmaveer Bhaurao Patil University, Satara, 415001, Maharashtra, India.
Ajay Jangam
Department of Food Technology, Yashavantrao Chavan Institute of Science, Constituent College of Karmaveer Bhaurao Patil University, Satara, 415001, Maharashtra, India.
Aditya Pawar
Department of Food Technology, Yashavantrao Chavan Institute of Science, Constituent College of Karmaveer Bhaurao Patil University, Satara, 415001, Maharashtra, India.
Siddhesh More
Department of Food Technology, Yashavantrao Chavan Institute of Science, Constituent College of Karmaveer Bhaurao Patil University, Satara, 415001, Maharashtra, India.
Sneha Pisal
Department of Food Technology, Yashavantrao Chavan Institute of Science, Constituent College of Karmaveer Bhaurao Patil University, Satara, 415001, Maharashtra, India.
Vaibhav Rehpade
Department of Food Technology, Yashavantrao Chavan Institute of Science, Constituent College of Karmaveer Bhaurao Patil University, Satara, 415001, Maharashtra, India.