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 Evaluating the synergistic effect of emulsifiers as antistaling agents in the improvement of quality characteristics of ready-to-eat chapati (Indian flatbread).
<strong>Food Science and Applied Biotechnology</strong>, [S.l.], v. 8, n. 1, p. 24-36, mar. 2025.
ISSN 2603-3380.
Available at: &lt;<a href="https://www.ijfsab.com/index.php/fsab/article/view/435" target="_new">https://www.ijfsab.com/index.php/fsab/article/view/435</a>&gt;. Date accessed: 20 apr. 2025.
doi: <a href="https://doi.org/10.30721/fsab2025.v8.i1.435">https://doi.org/10.30721/fsab2025.v8.i1.435</a>.