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The effects of Incorporation of greengram flour on Nutritional and organoleptic properties of some Bakery Products. Patil, C. S; Kadam, S. S [Gd]

By: Patil, C SContributor(s): Kadam, S S (Gd) | Kadam, S. S [Gd] | Patil, C S | Patil, C. SMaterial type: Text

TextPublication details: MPKV, Rahuri MPKV, Rahuri 1997Description: 68ppOther title: The effects of Incorporation of greengram flour on Nutritional and organoleptic properties of some Bakery ProductsSubject(s): Food Science and TechnologyDDC classification: 664/PAT

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Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Thesis	Mahatma Phule Krishi Vidyapeeth	664/PAT (Browse shelf(Opens below))	1	Available		T04043

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