Ellara Johnson (2025) “Sustainable Innovations in Frozen Culinary Matrices: Enhancing Nutritional Profiles and Consumer Acceptance Through Water Chestnut Flour Integration”, International Journal of Computer Science & Information System, 10(11), pp. 170–174. Available at: https://scientiamreearch.org/index.php/ijcsis/article/view/373 (Accessed: 18 August 2026).