Process optimization of osmo dried karonda candy
Material type: TextPublication details: Jabalpur JNKVV 2020Description: 54 pgSubject(s): Food Technology | Process optimization of osmo dried karonda candyDDC classification: 664 UYA-P 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 UYA-P (Browse shelf(Opens below)) | Available | T-105025 |
M.Sc.(Food Technology)
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