2017/FN-4<br/><br/><br/>
T552<br/><br/>
Sakshi Surana <br/><br/>
A study to design a composite mixture containing plantain, whey and hemp as an egg substitute suitable for chocolate brownie 

<br/><br/><label>Subjects--Topical Terms: </label><br/>FOOD SCIENCE
<br/><br/><label>Dewey Class. No.: </label>2017/FN-4