[1]
S. A. Sheikh, A. S. Shar, A. A. Panhwar, S. M. Nizamani, and N. S. Memon, “EFFECT OF PROCESSING TREATMENTS ON THE NUTRITIVE COMPOSITION AND CONSUMER ACCEPTANCE OF RED AND WHITE TURNIP VEGETABLES WITH GREEN TOPS: Institute of Food Sciences and Technology, Sindh Agriculture University Tandojam, Pakistan”, AAAS, vol. 34, no. 1, pp. 31–39, Jun. 2018.