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Biochemical, nutritional and acceptance studies on different soybean- based products

By: Shrivastava,AkhileshContributor(s): Guide: Kumar.SMaterial type: Text

TextPublication details: Jabalpur Jawaharlal Nehru Krishi Vishwavidyalaya Jabalpur 1984Description: 71 pgSubject(s): Food ScienceDDC classification: 664 Dissertation note: M.Sc.(Department of Food Science )

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Holdings
Item type	Current library	Collection	Call number	Status	Notes	Date due	Barcode
Theses	Central Library Reference	Reference	664 SHR-B (Browse shelf(Opens below))	Available			T-32337
Theses	Central Library Reference	Reference	664 SHR-B (Browse shelf(Opens below))	Available	Duplicate		T-32453

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Previous	664 SHA-S Studies on the Feasibility of Ragi Flour as A Substrate for Microbial Production of Amylolytic Enzyme	664 SHA-S Studies on processing and utilization of foxtail millet for preparation of instant idli mix	664 SHR-B Biochemical, nutritional and acceptance studies on different soybean- based products	664 SHR-B Biochemical, nutritional and acceptance studies on different soybean- based products	664 SHR-C Cold Grinding Technology of few Spices	664 SHR-E Evaluation of nutritional quality of some common pulses with their comparative studies in the changes occurring after cooking	664 SHR-E Evaluation of nutritional quality of some common pulses with their comparative studies in the changes occurring after cooking	Next

M.Sc.(Department of Food Science )

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