Bangar, S. P. Et Al. 2022.

Development of starch-based films reinforced with cellulosic nanocrystals and essential oil to extend the shelf life of red grapes

. FOOD BIOSCIENCE , vol.47 .

Bangar, S. P., Whiteside, W. S. D., Ozogul, F., Dunno, K. D., Cavender, G. A., & Dawson, P., (2022).

Development of starch-based films reinforced with cellulosic nanocrystals and essential oil to extend the shelf life of red grapes

. FOOD BIOSCIENCE , vol.47.

Bangar, Sneh Et Al. "

Development of starch-based films reinforced with cellulosic nanocrystals and essential oil to extend the shelf life of red grapes

," FOOD BIOSCIENCE , vol.47, 2022

Bangar, Sneh P. Et Al. "

Development of starch-based films reinforced with cellulosic nanocrystals and essential oil to extend the shelf life of red grapes

." FOOD BIOSCIENCE , vol.47, 2022

Bangar, S. P. Et Al. (2022) . "

Development of starch-based films reinforced with cellulosic nanocrystals and essential oil to extend the shelf life of red grapes

." FOOD BIOSCIENCE , vol.47.

@article{article, author={Sneh Punia Bangar Et Al. }, title={

Development of starch-based films reinforced with cellulosic nanocrystals and essential oil to extend the shelf life of red grapes

}, journal={FOOD BIOSCIENCE}, year=2022}