Author(s):
H.M. Moyeenudin, R. Thiruchelvi
Email(s):
moyeenudin@velsuniv.org
DOI:
10.52711/0974-360X.2021.00861
Address:
H.M. Moyeenudin1*, R. Thiruchelvi2
1Assistant Professor, School of Hotel and Catering Management, Vels Institute of Science, Technology and Advanced Studies, Pallavaram, Chennai - 600117, Tamil Nadu, India.
2Assistant Professor, Department of Bio Engineering, B. Tech Biotechnology, Vels Institute of Science, Technology and Advanced Studies, Pallavaram, Chennai - 600117, Tamil Nadu, India.
*Corresponding Author
Published In:
Volume - 14,
Issue - 9,
Year - 2021
Cite this article:
H.M. Moyeenudin, R. Thiruchelvi. The Antiviral and Antibacterial properties of Plectranthus amboinicus and Piper longum with the Addition to Focaccia Bread Nutritional Value and Sensory Evaluation. Research Journal of Pharmacy and Technology. 2021; 14(9):4951-6. doi: 10.52711/0974-360X.2021.00861