UTILISATION OF POPPY SEEDS (PAPAVER SOMNIFERUM) BY REDUCING  MORPHINE FOR NEW FOOD PRODUCT DEVELOPMENT

Ankita Sharma1; Parul Sharma2; Nimali Singh

UTILISATION OF POPPY SEEDS (PAPAVER SOMNIFERUM) BY REDUCING MORPHINE FOR NEW FOOD PRODUCT DEVELOPMENT

Authors

Ankita Sharma1 Author
Parul Sharma2 Author
Nimali Singh Author

Downloads

PDF

Published

2015-01-01

Issue

Vol. 4 No. 4 (2015)

Section

Articles

How to Cite

UTILISATION OF POPPY SEEDS (PAPAVER SOMNIFERUM) BY REDUCING MORPHINE FOR NEW FOOD PRODUCT DEVELOPMENT. (2015). International Journal of Food and Nutritional Sciences, 4(4), 84-90. https://www.ijfans.org/index.php/Journal/article/view/343

Download Citation

Most read articles by the same author(s)

Ankita Sharma, Parul Sharma, Nimali Singh, UTILISATION OF POPPY SEEDS (PAPAVER SOMNIFERUM) BY REDUCING MORPHINE FOR NEW FOOD PRODUCT DEVELOPMENT , International Journal of Food and Nutritional Sciences: Vol. 3 No. 4 (2014)
Jyoti Sharma1, Parul Sharma2, Bhawana Sharma3*, Pragati Chaudhary1, STUDY ON FUNCTIONAL PROPERTIES OF CAPSICUM ANNUUM (GREEN CHILLI) AND CAPSICUM CHINENSE (YELLOW LANTERN CHILLI) , International Journal of Food and Nutritional Sciences: Vol. 5 No. 2 (2016)

UTILISATION OF POPPY SEEDS (PAPAVER SOMNIFERUM) BY REDUCING MORPHINE FOR NEW FOOD PRODUCT DEVELOPMENT

Authors

Downloads

Published

Issue

Section

How to Cite

Most read articles by the same author(s)

Announcement

Make a Submission

Contact US

Quick Links

Downloads

Indexing

Information

Latest publications