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Article Title
Nutritional, Functional and Sensory Characteristics of Novel Edible Cutlery Developed from Peel Powders and Flour Blends
Authored by
Priyakshi Saikia
Department of Food and Nutrition, School of Home Science, Babasaheb Bhimrao Ambedkar University, India.
Sunita Mishra
Department of Food and Nutrition, School of Home Science, Babasaheb Bhimrao Ambedkar University, India.