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Process optimization of osmo dried karonda candy

By: Uyake, ManishaContributor(s): Parihar, PratibhaMaterial type: Text

TextPublication details: Jabalpur JNKVV 2020Description: 54 pgSubject(s): Food Technology | Process optimization of osmo dried karonda candyDDC classification: 664 UYA-P Dissertation note: M.Sc.(Food Technology)

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Theses	Central Library Reference	Reference	664 UYA-P (Browse shelf(Opens below))	Available		T-105025

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M.Sc.(Food Technology)

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