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Few Functional Properties of Fababean (Vicia faba L.) Flour

By: Gour, ShashiContributor(s): Guide: Sharma, Y.KMaterial type: Text

TextPublication details: Jabalpur J.N.K.V.V. 1990Description: 62 pgSubject(s): Food Science and TechnologyDDC classification: 664 GOU-F Dissertation note: M.Sc.(Food Science and Technology)

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Item type	Current library	Collection	Call number	Status	Date due	Barcode
Theses	Central Library Reference	Reference	664 GOU-F (Browse shelf(Opens below))	Available		T-33582

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Previous	664 GOL-D Development of therapeutic Multigrain cookies	664 GOL-S Standardization of instant chakli using kutki and different pulses	664 GOS-F Formulation and development of nutri-rich ragi (Eleusin coracana L.) food products	664 GOU-F Few Functional Properties of Fababean (Vicia faba L.) Flour	664 GUP-D Development and evaluation of malted sorghum and finger millet flakes ( Poha)	664 GUP-F Formulation and quality evaluation of nutri-rich millet bar using bee pollen and honey	664 JAI-S Suitability of Kodo Flour For the Production of Amylolytic Enzyme	Next

M.Sc.(Food Science and Technology)

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