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Effect of incorporating spirulina in extruded product of rice maize and to study their nutritional textural and shelf life parameters

TextLanguage: English Publication details: Jabalpur Department of Food Science & Technology 2006Description: 72p. PrintSubject(s): FOOD SCIENCE & TECHNOLOGY | FOOD SCIENCE & TECHNOLOGYDDC classification: 664

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses	Central Library	664 REL-E (Browse shelf(Opens below))	Available		T-80951

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