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Studies on Nutritional Composition and functional properties of Proteins From Subabul Regude, N. J; Kadam, S. S [Gd]

By: Regude, N JContributor(s): Kadam, S S (Gd) | Kadam, S. S [Gd] | Regude, N J | Regude, N. JMaterial type: Text

TextPublication details: MPKV, Rahuri MPKV, Rahuri 1990Description: 65 ppOther title: Studies on Nutritional Composition and functional properties of Proteins From SubabulSubject(s): Food Science and TechnologyDDC classification: 664/REG

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Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Thesis	Mahatma Phule Krishi Vidyapeeth	664/REG (Browse shelf(Opens below))	1	Available		T02503

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Previous	664/RAH Food Properties Handbook	664/RAN Studies on prepartions of wine from organce and passion fruit juice	664/REE Yeast Technology	664/REG Studies on Nutritional Composition and functional properties of Proteins From Subabul	664/ROK Studies on preparation of carbonated Beverage and Toffee from grapes.	664/SAH Effects of Incorporation of defatted soybean meal organoleptic and nutritional properties of some bakery products.	664/SAK Standardization of processes for preparation of jam and leather from karonda fruits and their quality evalaution	Next

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