DEVELOPMENT OF OMEGA 3 ENRICHED PIZZA BASE AND EVALUATION OF ITS QUALITY CHARACTERISTICS

Authors

  • P Malathi Reddy1 Author
  • N M Jabeen2* Author
  • K Jalarama Reddy3 Author

Published

2017-01-01

Issue

Vol. 6 No. 3 (2017)

Section

Articles

How to Cite

DEVELOPMENT OF OMEGA 3 ENRICHED PIZZA BASE AND EVALUATION OF ITS QUALITY CHARACTERISTICS. (2017). International Journal of Food and Nutritional Sciences, 6(3), 22-27. https://ijfans.org/index.php/Journal/article/view/479