Evaluation of nutritional quality of some common pulses with their comparative studies in the changes occurring after cooking
Material type: TextPublication details: Jabalpur Jawaharlal Nehru Krishi Vishwavidyalaya Jabalpur 1984Description: 72 pgSubject(s): Food ScienceDDC classification: 664 Dissertation note: M.Sc.(Department of Food Science )Item type | Current library | Collection | Call number | Status | Date due | Barcode |
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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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M.Sc.(Department of Food Science )
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