2019/FN-4<br/><br/><br/>
T595<br/><br/>
Alisha Dhanani <br/><br/>
Formulation & evaluation of thermally processed black garlic and its incorporation in whole wheat bread 

<br/><br/><label>Subjects--Topical Terms: </label><br/>FOOD SCIENCE
<br/><br/><label>Dewey Class. No.: </label>2019/FN-4