Normal view MARC view ISBD view

Effect of processing on formation of resistant starch in Bakery products. Kale, C; Kadam, P.M [Gd.]

By: Kale, CContributor(s): Kadam, P.M [Gd.] | Kale, CMaterial type: Text

TextPublication details: MPKV, Rahuri MPKV, Rahuri 1999Description: 52ppOther title: Effect of processing on formation of resistant starch in Bakery productsSubject(s): Food Science and TechnologyDDC classification: 664/KAL

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings ( 1 )
Comments ( 0 )

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Thesis	Mahatma Phule Krishi Vidyapeeth	664/KAL (Browse shelf(Opens below))	1	Available		T04048

There are no comments on this title.

to post a comment.

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)