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Studies on Physio-Chemical Properties of Finger Millet and Its Utilization in Sponge Cake

TextPublication details: Rahuri Mahatma Phule Krishi Vidyapeeth 2017Description: 117ppDDC classification: 664

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Thesis	Mahatma Phule Krishi Vidyapeeth	664 (Browse shelf(Opens below))	Available		T09705

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Previous	664 Standardization of Process For Preparation of Toffee From Beetroot (Beta vulgaris L.)	664 Studies on Acceleration of Process of Candy Making From Appleber	664 Studies on Preparation and Storage of Ginger and Garlic Paste	664 Studies on Physio-Chemical Properties of Finger Millet and Its Utilization in Sponge Cake	664 Studies on Physico-Chemical Properties of Chiaseed (Salvia hispanica L.) and its exploration in Cookies	664 Advanced Dairy Chemistry Proteins: Basic Aspects	664 Handbook of Food Engineering 2nd Ed.	Next

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