Effect of Temperature on Nutritional Values of Spirulina: Useful for Nutrient Sustainable Food Preparations to Combat Malnutrition

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ID: 68465
2019
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parwani2019effectproceedings Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Parwani, L.
Journal proceedings of the national academy of sciences india section b - biological sciences
Year 2019
DOI
10.1007/s40011-018-1033-6
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