| 000 | 00520nam a22001577a 4500 | ||
|---|---|---|---|
| 040 | _bEnglish | ||
| 082 | _a664 ARU-E | ||
| 100 | _aAruna, Kota | ||
| 245 | _aEvaluation of promising wheat varieties for dough Rheological properties and quality traits | ||
| 260 |
_aJabalpur _bJawaharlal Nehru Krishi Vishwa Vidyalaya _c2022 |
||
| 300 | _a128 | ||
| 502 |
_aM.Sc. ( Food Science & Technology) _bM.Sc. ( Food Science & Technology) |
||
| 650 | _aFood Science & Technology | ||
| 700 | _aThakur, R.S. | ||
| 942 |
_2ddc _cTS |
||
| 999 |
_c1230646 _d1230646 |
||