To study the functional nutritional and organoleptic quality of soy-mushroom incorporated khaman

By: Garade, ParsmalContributor(s): Guide: Gupta, O.P [editor]Material type: TextTextLanguage: English Publication details: Jabalpur Department of Food Science & Technology 2005Description: 85p. PrintSubject(s): FOOD SCIENCE & TECHNOLOGY | FOOD SCIENCE & TECHNOLOGYDDC classification: 664
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Item type Current library Call number Status Date due Barcode
Theses Theses Central Library
664 GAR-T (Browse shelf(Opens below)) Available T-80686

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