Development of Micronutrient-rich Ready-to-Eat Food Products Using Millet Flours: Nutritional and Sensory Evaluation

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SPIRE - Sciences Po Institutional REpository
Published
2025-12-29
Primary Topic
Food composition and properties
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article
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article

Development of Micronutrient-rich Ready-to-Eat Food Products Using Millet Flours: Nutritional and Sensory Evaluation

Prasidhi Arora, Prachi Avinash
SPIRE - Sciences Po Institutional REpository
Food composition and properties
article

Development of Micronutrient-rich Ready-to-Eat Food Products Using Millet Flours: Nutritional and Sensory Evaluation

Prasidhi Arora, Prachi Avinash
article en

Abstract

No abstract available for this paper.
SPIRE - Sciences Po Institutional REpository
Zero hunger
Openalex Percentile: Top 33%
Food composition and properties
OpenAlex
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Development of Micronutrient-rich Ready-to-Eat Food Products Using Millet Flours: Nutritional and Sensory Evaluation — Prasidhi Arora, Prachi Avinash · SPIRE - Sciences Po Institutional REpository (2025) | TGRS Research Map | TGRS