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Mathanghi, S. K.
- Development of Ocimum sanctum (Tulsi) Incorporated Mango Leather to Enhance the Sensory Quality and Storage Stability
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1 College of Food and Dairy Technology, Tamil Nadu Veterinary and Animal Sciences University, CHENNAI (T.N.), IN
2 Department of Food Engineering, College of Food and Dairy Technology, Tamil Nadu Veterinary and Animal Sciences University, CHENNAI (T.N.), IN
1 College of Food and Dairy Technology, Tamil Nadu Veterinary and Animal Sciences University, CHENNAI (T.N.), IN
2 Department of Food Engineering, College of Food and Dairy Technology, Tamil Nadu Veterinary and Animal Sciences University, CHENNAI (T.N.), IN