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Evaluation of promising wheat varieties for dough Rheological properties and quality traits

By: Aruna, KotaContributor(s): Thakur, R.SMaterial type: Text

TextPublication details: Jabalpur Jawaharlal Nehru Krishi Vishwa Vidyalaya 2022Description: 128Subject(s): Food Science & TechnologyDDC classification: 664 ARU-E Dissertation note: M.Sc. ( Food Science & Technology) M.Sc. ( Food Science & Technology)

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Theses	Central Library Reference	Reference	664 ARU-E (Browse shelf(Opens below))	Available		T-105666

M.Sc. ( Food Science & Technology) M.Sc. ( Food Science & Technology)

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