Article Versions Notes

Kumari A, Sharma S, Sharma N, Chunduri V, Kapoor P, Kaur S, Goyal A, Garg M. Influence of Biofortified Colored Wheats (Purple, Blue, Black) on Physicochemical, Antioxidant and Sensory Characteristics of Chapatti (Indian Flatbread). Molecules. 2020; 25(21):5071. https://doi.org/10.3390/molecules25215071

Kumari, Anita, Saloni Sharma, Natasha Sharma, Venkatesh Chunduri, Payal Kapoor, Satveer Kaur, Ajay Goyal, and Monika Garg. 2020. "Influence of Biofortified Colored Wheats (Purple, Blue, Black) on Physicochemical, Antioxidant and Sensory Characteristics of Chapatti (Indian Flatbread)" Molecules 25, no. 21: 5071. https://doi.org/10.3390/molecules25215071

Kumari, A., Sharma, S., Sharma, N., Chunduri, V., Kapoor, P., Kaur, S., Goyal, A., & Garg, M. (2020). Influence of Biofortified Colored Wheats (Purple, Blue, Black) on Physicochemical, Antioxidant and Sensory Characteristics of Chapatti (Indian Flatbread). Molecules, 25(21), 5071. https://doi.org/10.3390/molecules25215071