Items where Author is "Gulla, S."

Book Section

Waghray, K. and Gulla, S. (2021) Studies on Sensory Attributes of Wheat (Triticum species) Flour Based "Chapathis" Incorporated with Soy Flour (Glycine max) and Dates (Pheonix dactylifera). In: Current Research in Agricultural and Food Science Vol. 4. B P International, pp. 142-148. ISBN 978-93-90768-90-5