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Nutritional and Keeping Quality Characteristics of "Dhokla" Blended with Defatted Soyflour

By: Patel, PriyankaContributor(s): Guide: Rajput, L.P.SMaterial type: Text

TextPublication details: Jabalpur J.N.K.V.V. 2000Description: 89 pgSubject(s): Food Science and TechnologyDDC classification: 664 PAT-N 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 PAT-N (Browse shelf(Opens below))	Available		T-34781

M.Sc.(Food Science and Technology)

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