Bangar, S. P. Et Al. 2022. Properties, preparation methods, and application of sour starches in the food. TRENDS IN FOOD SCIENCE & TECHNOLOGY , vol.121 , 44-58.

Bangar, S. P., Whiteside, W. S., Singh, A., ÖZOĞUL, F., Gupta, A., & Gahlawat, S. K., (2022). Properties, preparation methods, and application of sour starches in the food. TRENDS IN FOOD SCIENCE & TECHNOLOGY , vol.121, 44-58.

Bangar, Sneh Et Al. "Properties, preparation methods, and application of sour starches in the food," TRENDS IN FOOD SCIENCE & TECHNOLOGY , vol.121, 44-58, 2022

Bangar, Sneh P. Et Al. "Properties, preparation methods, and application of sour starches in the food." TRENDS IN FOOD SCIENCE & TECHNOLOGY , vol.121, pp.44-58, 2022

Bangar, S. P. Et Al. (2022) . "Properties, preparation methods, and application of sour starches in the food." TRENDS IN FOOD SCIENCE & TECHNOLOGY , vol.121, pp.44-58.

@article{article, author={Sneh Punia Bangar Et Al. }, title={Properties, preparation methods, and application of sour starches in the food}, journal={TRENDS IN FOOD SCIENCE & TECHNOLOGY}, year=2022, pages={44-58} }