SAJID MUSHTAQ, B.; V. OSENEVA, O.; S. POPOV, E.; N. POPOVA, N.; P. SHCHETILINA, I.; A. DERKANOSOVA, A.; ALI SHARIATI, M.; TUFAIL, T.; BILAL HUSSAIN, M.; OMER, R.; PASHA, I.; V. KHARITONOV, D. CHARACTERIZATION OF MORINGA OLEIFERA LEAVES AND ITS UTILIZATION AS VALUE ADDED INGREDIENT IN UNLEAVENED FLAT BREAD (CHAPATTI). Journal of microbiology, biotechnology and food sciences, [S. l.], v. 8, n. 1, p. 750–755, 2018. DOI: 10.15414/jmbfs.2018.8.1.751-755. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8762. Acesso em: 22 nov. 2024.