Studies on processing and keeping quality characteristics of tofu prepared from kalitur (Black soybean)

By: Vergadia, VinodContributor(s): Guide: Rajput, L.P.S [editor]Material type: TextTextLanguage: English Publication details: Jabalpur Department of Food Science & Technology 1999Description: 120p. PrintSubject(s): FOOD SCIENCE & TECHNOLOGY | FOOD SCIENCE & TECHNOLOGYDDC classification: 664
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Theses Theses Central Library
664 VER-S (Browse shelf(Opens below)) Available T-34723

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