Normal view MARC view ISBD view

Effects of Incorporation of defatted soybean meal organoleptic and nutritional properties of some bakery products.

Sahare, G M

Effects of Incorporation of defatted soybean meal organoleptic and nutritional properties of some bakery products. Effects of Incorporation of defatted soybean meal organoleptic and nutritional properties of some bakery products. Sahare, G. M; Kadam, S .S [Gd] - MPKV, Rahuri MPKV, Rahuri 1977 - 66pp

Subjects--Topical Terms:
Food Science and Technology

Dewey Class. No.: 664/SAH

Print
Add to your cart (remove)
Suggest for purchase
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)