Formulation and evaluation of low gluten vermicelli using quinoa
Material type: TextPublication details: Jabalpur JNKVV 2020Description: 72 pgSubject(s): Food Technology | Formulation and evaluation of low gluten vermicelli using quinoaDDC classification: 664 SHA-F Dissertation note: M.Sc.(Food Technology)Item type | Current library | Collection | Call number | Status | Date due | Barcode |
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Theses | Central Library Reference | Reference | 664 SHA-F (Browse shelf(Opens below)) | Available | T-105028 |
M.Sc.(Food Technology)
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