[1]
D. B. Melam, D. P. D. Vani, and V. P. Teja, “Effect of Roasting on Stability of Curry Powders”, IJRESM, vol. 7, no. 6, pp. 115–119, Jun. 2024, Accessed: Dec. 03, 2024. [Online]. Available: https://journal.ijresm.com/index.php/ijresm/article/view/3089