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Introduction to Food Engineering

By: Singh Paul RContributor(s): Heldman Dennis RMaterial type: Text

TextLanguage: English Publication details: UK Academic Press Uk 2009Edition: Fourth EdDescription: PrintISBN: 091098765432Subject(s): FOOD SCIENCE & TECHNOLOGY | FOOD SCIENCE & TECHNOLOGYDDC classification: 664

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
General Books	Central Library	664 SIN-I (Browse shelf(Opens below))	Available		96895

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Previous	664 SHU-B Biochemical analysis of broad bend (Vicia faba (L.)) as compared to soybean (Glycion max(L.) Marill) with special reference to their seed size	664 SIN-F Formulation and development of nutritious sattu adn its evaluation	664 SIN-F Feasibility of aloe vera gel in development of herb bread	664 SIN-I Introduction to Food Engineering	664 SIN-S Storage Stability of Coloured Substances in Thermally Processed and Raw Chilli (Capsicum annum) Powder	664 SR 38 F Fruit And Vegetable Preservation Principles & Practices	664 SRI- D Dietetics	Next

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