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Evaluation of nutritional quality of some common pulses with their comparative studies in the changes occurring after cooking

By: Sharma,PratibhaContributor(s): Guide: Mishra,AMaterial type: Text

TextPublication details: Jabalpur Jawaharlal Nehru Krishi Vishwavidyalaya Jabalpur 1984Description: 72 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	Date due	Barcode
Theses	Central Library Reference	Reference	664 SHR-E (Browse shelf(Opens below))	Available		T-32178
Theses	Central Library Reference	Reference	664 SHR-E (Browse shelf(Opens below))	Available		T-32223

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Previous	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	664 SHR-F Formulation and quality evaluation of composite flour for missi roti	664 SHU-B Biochmical and qualitative comparison of some common varieties of ragi (eleusine coracana gartn.) and their products	Next

M.Sc.(Department of Food Science )

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