Studies on preparation of ready-to-eat-snacks from rice-defatted soy flour and winter cherry powder blends by using extrusion cooking technology
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
Item type | Current library | Call number | Status | Date due | Barcode |
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Central Library | 631.3 SET-S (Browse shelf(Opens below)) | Available | T-81672 |
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