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Extraction, Rheological and Functional properties of Subbabul Seed gum and its Utilization in Food Bhalerao, M. M; kadam, S. S [Gd]

By: Bhalerao, M MContributor(s): Bhalerao, M M | Bhalerao, M. M | kadam, S S (Gd) | kadam, S. S [Gd]Material type: Text

TextPublication details: MPKV, Rahuri MPKV, Rahuri 1989Description: 59 ppOther title: Extraction, Rheological and Functional properties of Subbabul Seed gum and its Utilization in FoodSubject(s): Food Science and TechnologyDDC classification: 664/BHA

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Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Thesis	Mahatma Phule Krishi Vidyapeeth	664/BHA (Browse shelf(Opens below))	1	Available		T02499

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Previous	664/BAW Studies on extraction of pulp and preparation of value added products from tamarind.	664/BEN Dietetic Foods	664/BEN Systems Analysis for the Food Industry	664/BHA Extraction, Rheological and Functional properties of Subbabul Seed gum and its Utilization in Food	664/BHA Performance Evaluation of power Tiller operated mist Blower sprayer.	664/BHA Influence on the packaging materials on composition and shelp life of aonla fruits.	664/BHA Extraction and preservation of Aonla Juice.	Next

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