Development and sensory evaluation of value added bakery products developed from germinated soybean (Glycine max) varieties

MLA

Kaur, Harmeen, and Navjot Kaur. “Development and Sensory Evaluation of Value Added Bakery Products Developed from Germinated Soybean (Glycine Max) Varieties.” Journal of Applied and Natural Science; Vol 11 No 1 (2019); 211-216, 2019. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsoai&AN=edsoai.on1090954785&authtype=sso&custid=ns315887.

APA

Kaur, H., & Kaur, N. (2019). Development and sensory evaluation of value added bakery products developed from germinated soybean (Glycine max) varieties. Journal of Applied and Natural Science; Vol 11 No 1 (2019); 211-216.

Chicago

Kaur, Harmeen, and Navjot Kaur. 2019. “Development and Sensory Evaluation of Value Added Bakery Products Developed from Germinated Soybean (Glycine Max) Varieties.” Journal of Applied and Natural Science; Vol 11 No 1 (2019); 211-216. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsoai&AN=edsoai.on1090954785&authtype=sso&custid=ns315887.