Normal view MARC view ISBD view

Feasibility of aloe vera gel in development of herb bread

Singh, Abhay Kumar

Feasibility of aloe vera gel in development of herb bread - Jabalpur Department of Food Science & Technology 2005 - 71p. Print

Subjects--Topical Terms:
FOOD SCIENCE & TECHNOLOGY

Subjects--Index Terms: FOOD SCIENCE & TECHNOLOGY

Dewey Class. No.: 664 / SIN-F

Place hold
Print
Add to your cart (remove)
Suggest for purchase
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)